Monday, July 13, 2009

Salt Roasted Fish

I love fish, yet I don't like the smell of fish in my kitchen. I am constantly on the lookout for easy fast ways to cook fish that won't remind me of it days later.

I just made this a few days ago and I was pleasantly surprised how easy it was to cook fish in salt and how absolutely tender, moist and tasty the meat was.

To make you would need:

1. One whole fish, cleaned and washed

2. 2 lbs of rock salt per 2 lbs of fish

3. Herbs (fresh is best, but you can use dried if you don't have fresh, like I did)

4. Lemon juice

5. Aluminum foil

Preheat your oven to 470 F, and place aluminum foil in the bottom of your roasting pan. Cover the bottom with half the salt. Prepare the fish by rubbing herbs on it (rosemary, thyme, oregano, sage, lovage) and filling the whole tummy with herbs (this keeps the salt out). Squeeze some lemon juice inside of the fish, too. Cover the whole fish tightly in salt and if you wish mix the salt with herbs, too, this will keep your kitchen pleasantly scented while cooking. Use the foil to push the salt close to the fish and to make cleaning the pan easier, but do not wrap your whole project, let the salt cook in the open.

Place the fish, covered in the salt in the oven and cook for 10 minutes per lb of fish. Take it out and keep in the salt for another 15 minutes. To uncover, gently lift up the salty crust trying not to break the skin of the fish, so the meat doesn't get salty.

The uncovered fish is thoroughly cooked, with no taste of salt and it has absorbed the aroma of the herbs perfectly.

Serve with some lemon on the side and enjoy while it's still warm.


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