1 swordfish (2 kg) cleaned
3 kg of coarse salt
6 tablespoons of olive oil
2 lemons, cut into four wedges
1 swordfish (2 kg) cleaned
3 kg of coarse salt
6 tablespoons of olive oil
2 lemons, cut into four wedges
Preheat the oven to 250°C (very hot)
Wash the fish and pat it dry
In a baking dish or refractory mold large enough for the fish, spread 1 kg of salt
Place the swordfish and cover with the remaining salt
Press firmly with your hands to fix the salt on the fish
Put in the preheated oven for 45 minutes or until the salt forms a firm crust
Carefully break and discard the crust
Remove the skin from the fish
Transfer to a serving dish, drizzle with olive oil, and distribute the lemon around it
Serve immediately
Obs.: If you prefer, substitute swordfish for red mullet.
