Pargos in Salt Crust

Preheat the oven to 250°C (very hot)

Wash the fish and dry it well

In a baking dish or refractory mold the size of the fish, spread out 1 kg of salt

Position the snapper and cover with the remaining salt

Press down with your hands to secure the salt on the fish

Place in the preheated oven for 45 minutes or until the salt forms a firm crust

Cautiously break and discard the crust

Remove the skin from the fish

Transfer to a serving dish, drizzle with extra virgin olive oil and distribute the lemon around

Serve immediately

If preferred, substitute snapper with red mullet

211 calories per serving