1.5 kg fish (Red Mullet, Gilt-head Bream or Sea Bass)
1 handful of chopped fresh coriander root
4 kg coarse salt
1.5 kg fish (Red Mullet, Gilt-head Bream or Sea Bass)
1 handful of chopped fresh coriander root
4 kg coarse salt
Have your fishmonger open the fish along its back, removing the dorsal fin
Sprinkle the coriander inside the fish, making sure it's evenly distributed
Place a baking dish large enough for the fish in the oven and cover the bottom with half of the coarse salt
Put the fish in the dish and spread the remaining salt over it to cover completely
Bake in a preheated hot oven (250°C) for about 45 minutes
At the end of cooking, the salt crust should be lightly golden and crispy
To serve, remove all the salt from the top, breaking it up as needed
Lift off the fish's skin and serve
Drizzle each portion with olive oil to taste
Serves 6 people
Calories per serving: 248
