Baked pike-perch in salt
Description
The recipe won't take much time. Baked pike-perch in salt prepared this way will become a highlight of any festive table. Before serving, you can garnish the fish with vegetables (fresh or grilled), sauce, or lemon slices. The aroma and taste of such pike-perch are indescribable—you just have to try it. Serve hot.
Instructions
- 1
Step 1
1. The fish should be thoroughly washed, cleaned, and slightly dried.
- 2
Step 2
2. Sprinkle one pack of salt onto a baking sheet previously lined with parchment paper or foil. Squeeze the juice of 1 lemon or lime into the center, where the fish will be placed.
- 3
Step 3
3. Place the fish, removing the head (you can leave it for presentation, but there's no need to cover it with salt).
- 4
Step 4
4. As for the filling, it's quite simple. This recipe for baked pike-perch in salt uses fresh herbs, any that are on hand, and lemon slices. For added juiciness, you can place a piece of butter inside or sprinkle the fish with olive oil.
- 5
Step 5
5. Next, the fish should be completely covered with a thin layer of salt. To make it easier to handle, you can add a little water. Sprinkle the top with lemon (or lime) juice and place the baking tray into a preheated oven.
- 6
Step 6
6. When the baked sea bass in salt is ready at home, let it rest for 10-15 minutes, then carefully remove the salt. It comes off quite easily.
- 7
Step 7
7. The fish can be served whole, cut into portion pieces, or, as in this case, with all the bones removed beforehand and garnished with cherry tomatoes.