A classic way of cooking fish throughout the Mediterranean. This Spanish recipe is from “Moro:the Cookbook ” by Sam and Sam Clark and is traditionally served with Alioli. You could use cod, sea bass, turbot or salmon if preferred.
Preheat the oven to 220 C, Gas 7. Stuff the parsley stalks, fennel or fennel seeds and lemon inside the cavity of each fish.
Cover the bottom of a large deep roasting tray with half the salt and lay the bream on top. Cover with the remaining salt so the fish are completely covered. Generously sprinkle with water all over the surface to help form a salt crust.
Place in the oven for 10-15 minutes. Slide a metal skewer into the thick part of the fillet- if the skewer comes out hot the fish is ready.
Remove from the oven and let it rest for a couple of minutes. Crack open the crust and remove every bit of salt from the fish.
Transfer the fish onto a board or plate and remove the skin. Serve warm with Alioli or mayonnaise and Escalivada. On a hot day you could serve at room temperature.