Pescado a la sal

Ingredientes

• Salt: 900g
• Water: 180ml
• Whole bass: 1. scaled and gutted
• Lemon: 4 slices
• Garlic cloves: 4. peeled
• Oregano: 2 tbsp
• Thyme: 2 tbsp
• Olive oil: 3 tbsp

Preparación

1. 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper. In a mixing bowl,stir the salt and water together until mixed. Aim for damp,not soggy,salt.

2. 2

   Stuff the whole bass with the lemon slices,garlic cloves,oregano and thyme. Brush olive oil over both sides of the fish.

3. 3

   Spread ⅓ of the salt mixture over the parchment paper. Place the fish onto the salt bed. Cover the fish with the remaining salt and pack in an even layer. Insert the probe of an oven-safe thermometer into the salt to target the thickest part of the fish.

4. 4

   Roast the fish for 20 minutes,until the thickest part reaches 55°C. Remove from the oven and let rest for 5 minutes.

5. 5

   Cut into the salt crust and gently crack open. Remove and discard the skin. Fillet the cooked fish and transfer to a serving platter.