Fish in a salt crust (Slideshow version)
Stage 11/11 : 10 min.
Remove all the flesh (watch out for bones) and arrange on the serving plates beside the stuffing.Serve immediately with just a squeeze of lemon juice, olive oil with herbs, or a more sophisticated sauce, such as a Béarnaise.
Remarks
The choice of fish is up to you, depending on what you can find at your fishmonger's. In the photos I am using line-caught sea bass. Almost any fish will work, but salmon and sea bream are particularly good.If you do not have a thermometer, your can calculate the cooking time by the weight of the fish: 1kg = 30 to 40 minutes cooking.