3-4 fish (sea bass, sea bream, trout, mackerel)
1.5 kg sea salt
50 ml olive oil
2 tsp pepper
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The fish cleaned from inside and dry. Olive oil mixed with black pepper and fish smeared thoroughly inside and out. Lemons cut into wafers, which are placed in the belly of each fish. Half of sea salt is placed on the bottom of the baking pan by forming a thick layer of about 1 cm. Place the fish on the salt and covered tightly with the rest of the salt. Heads can be left out in order to monitor the process of baking or be covered with salt. The egg was stirred with 50 ml water and the salt is coated on top to allow the fish to a good seal. Bake at 220 C for about 30 minutes, while sea salt on top is browned. If the heads of the fish are out of salt, her eyes must turns white and the head and darken and dry. After removing, by means of a hammer or the handle of the knife is broken salt crust and carefully remove the fish.