Fish in Salt Crust
- Olive oil
- Sea Salt -A ton! - read below in instructions the ratio
- Small handful of Fennel seeds
- Lemon - slices & rind
- Whole fish (we used Spigola but you can use any whole round fish you like or that looks good at the market on any given da
Stuff the cavity with parsley & lemon slices. In a separate bowl put 3 1/2 pounds of coarse sea salt per 1 1/2 pounds of fish, a small handful of fennel seed, rind of one lemon and one egg for each fish & mix. It should have the consistency of for making good sand castles, add a little water if...