Saint Pierre with Herbs and Lemon on Salt Crust

Name: Saint Pierre with Herbs and Lemon on Salt Crust
Ingredients: 1 Saint Pierre (or Pargo) of 600g to 700g, cleaned; Fresh herbs to taste (manjericão, dill, estragon, and alecrim); 2 tablespoons of extra virgin olive oil; 4 garlic cloves; 4 lemon slices; 1 kg of coarse salt; Black pepper to taste

1
1 Saint Pierre (or Pargo) of 600g to 700g, cleaned
2
Fresh herbs to taste (manjericão, dill, estragon, and alecrim)
3
2 tablespoons of extra virgin olive oil
4
4 garlic cloves
5
4 lemon slices
6
1 kg of coarse salt
7
Black pepper to taste

Ingredients

1
1 Saint Pierre (or Pargo) of 600g to 700g, cleaned
2
Fresh herbs to taste (manjericão, dill, estragon, and alecrim)
3
2 tablespoons of extra virgin olive oil
4
4 garlic cloves
5
4 lemon slices
6
1 kg of coarse salt
7
Black pepper to taste

Directions

1
1
2
Mash the herbs with garlic and olive oil and place inside the fish
3
Scrape off the surface of the fish with a knife
4
2
5
Line the bottom of a baking dish with coarse salt and distribute half of the lemon slices
6
Place the fish on top, followed by the remaining lemon slices
7
Cover everything with coarse salt and bake in a preheated oven at 180°C for approximately 20 minutes
8
3
9
Remove the baking dish from the oven and remove all the salt
10
Clean the fish, discarding the skin and bones
11
Place it on a serving plate and drizzle with generous amounts of olive oil
12
Serve accompanied by cooked potatoes or asparagus.