1 kg (2.2 lbs) coarse sea salt
1.3 kg (3 lbs) whole white flesh fish, such as sea bass, red snapper or porgy
½ cup (125 ml) still water
extra-virgin olive oil, to drizzle
coarse sea salt, to taste
Preheat oven to 500°F. In a bowl, mix salt and water together to form a paste. Place fish on baking sheet and coat thoroughly with salt paste. Bake for 30 minutes. Remove salt crust and season with lemon juice, olive oil, and salt to taste.
Dorade is a popular fish from the Mediterranean Sea. Serving it in salt is a great way of preparing this fish, as it preserves its texture and moistness. It is very important to use coarse sea salt for the casing as no substitute will do.
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