Other Uses – Salt Baking Fish!
A classic trick in the south of Europe, rife with fresh fish from the Mediterranean, is cover a whole fish in a course sea salt casing and slow cook it in an oven. The salt seals in the juices from the fish and preserves the moist flavors of the fish. You can achieve a similar effect at home and with out using a ton of salt! This technique works especially well with salmon, cod and other more oily fishes.
In a glass dish, put a thin layer – 1 or 2cms – of coarse kosher sea salt. Put the fish skin side down into the bed of salt. Put in a pre-heated oven at 450 for 15 – 20 mins depending on the thickness of the fish. You will have a crunchy outside and a moist delicious inside!
I like to serve this with a warmed herb vinaigrette with mint, thyme, capers, red wine vinegar, lemon and shallots over the top and a creamy whipped potato.