Add lemons, rosemary, pepper and a pinch of salt. Remove from heat and let steep. When fish is done roasting, it should be encased in a hard, white crust. Crack off top of crust. With a fork ...

Watch as we gather salt straight from nature, create a perfect crust, and cook the fish to tender, flavorful perfection over an open fire. This is wilderness cooking at its finest—simple ...

1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy ... Whisk egg whites till they form soft peaks, and fold in salt.

2. Whisk the lemon juice and fish sauce together, add the oil to it and pour the dressing over the fish. 3. Coat the fish with a kilo of salt and bake for 30 minutes in a moderate oven.

Salt-baking, or salt crust, is a culinary practice that dates ... The most common application -- salt-baked fish-- works so well because the delicate, flaky meat is notoriously susceptible to ...

While fish bakes, warm up the leek sauce by setting it over low heat. When baked, serve each portion of phyllo-wrapped ...

Paola Bacchia's note from Adriatico: Stories and recipes from Italy's Adriatic Coast. Burying a whole fish in salt is both simple and slightly nerve-wracking. The technique has been used for ...

In a small bowl add the breadcrumbs, sea salt and seaweed powder ... Place the breadcrumb mixture on top of each fillet and bake in the oven for 8- 10 minutes. Serve with Chunky Chipper Curry ...

Bake the fish in the oven for 30 minutes ... To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin of the fish ...

Here's a fish dish that's got it all: moist fish with a crunchy topping + perfectly cooked roasted vegetables.