Fish Roasted in Salt

This recipe is reasonably simple, but the main requirement is that the fish is incredibly fresh. Casing the fish in salt seals all the moisture in and the skin of the fish keeps the salt from reaching the flesh. The final result is wonderfully tender and juicy.

Fish - whole, 2-8 lb range - figure 1/2 lb per person (white-fleshed, non-oily, fish are best, great with sea-bass, all types of snapper etc.)
Enough coarse sea salt to entirely cover the fish - 3-4 pounds should do it
Spices if you want - rosemary, bay leaf, slice of lemon

1. Clean the fish, leave the head on but pull out all the guts and scale it.

2. If desired, put spices in the belly of the fish.

2. Place fish in a large pan (if the tail sticks out wrap it in tin foil). Cover fish entirely with salt so that you can not see any of the fish, just a large lump of salt. To help the salt stick together sprinkle a little water over it so moisten it a bit.

3. Cook at 375 for about 8 minutes per pound. If you want to check the fish, scrape a little of the salt off the fin on the belly and give it a pull, if it comes away easily the fish is done, if not cover it back up and give it a few more minutes.

4. When the fish is done, scrape the salt away and remove the tail and pectoral fin. Run a knife along the spine and then the belly, then slide the knife gently under the skin and peel it away (should come off very easily). Divide up the first fillet as desired. Pull out the backbone very carefully, trying to take all the bones with it. Divide up the second fillet and enjoy with a slice of lemon.