Salt-baked Fish
The salt-crusting over the fish appears madness – who could eat so much salt? However, it is not used to impart its flavour, the role of the salt is to intensify the heat and to ensure the fish does not dry out. These small fish take only a few minutes to grill each side and the end result is not salty at all.
Servings Prep Time
2people 10mins
Cook Time
20mins
Servings Prep Time
2people 10mins
Cook Time
20mins
Ingredients
Instructions
  1. Gut and scale each fish.
  2. Wipe each fish so it is clean and dry inside and out.
  3. Place on a chopping block and make two or three cuts into the body on a diagonal, pointing backwards from the head end, on both sides of the fish. This assists in cooking the fish evenly.
  4. Place a sheet of baking paper onto a grill tray and lay the fish on top.
  5. Sprinkle the upper side of each fish with a generous layer of coarse sea salt, from head to toe.
  6. Do not overfill the tray; allow room for the fish to grill evenly.
  7. Turn the grill to high and position the tray so that the fish are about 5cm beneath the heat source.
  8. Grill for approximately 5–7 minutes or until each fish is browning and the tails are crisp. You may need to rotate the tray to ensure even cooking.
  9. Remove the tray and carefully turn over each fish then coat with a layer of sea salt in the same fashion.
  10. Return to the grill and cook a further 5–7 minutes.
  11. Remove from the grill and serve while still hot.

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