Fish in Salt Crust Recipe LaTavolaMarche

• 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
• Lemon - slices & rind
• Parsley
• Small handful of Fennel seeds
• Sea Salt -A ton! - read below in instructions the ratio
• Egg
• Olive oil

1. Stuff the cavity with parsley & lemon slices.
2. 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.
3. It should have the consistency of for making good sand castles, add a little water if needed.
4. Rub the fish down with olive oil and then lay a 1/2 inch bed of salt in the bottom of a roasting pan.
5. Place down the fish and cover with the remaining salt.
6. There should be a 1/2 inch crust of salt all around the fish.
7. It is not necessary to cover the head & tail.
8. Bake at 425 20-40 minutes depending on the thickness of the fish.
9. You can insert a fork into the center of the fish & when the tips are hot the fish is done.
10. Crack the salt crust table side or in the kitchen before to remove the access salt.

fish, lemon slices, parsley, handful of fennel seeds, salt, egg, olive oil

Taken from www.chowhound.com/recipes/fish-salt-crust-11977 (may not work)