1 medium to large fish, cleaned and gutted with scales left on
Handful fresh thyme
Handful fresh rosemary
Handful of fresh bay leaves
NOMU Seafood & Fish Grinder or NOMU Seafood Rub
1 lemon, sliced
1 kg fine salt
1 kg coarse salt
Preheat your oven to 170°C.
Ask your butcher to clean and gut the fish but it’s very important that the scales are left on! This is so that the salt does not penetrate the flesh.
Season the cavity of your fish with NOMU Seafood & Fish Grinder or NOMU Seafood Rub. Now fill the cavity with the bay leaves, thyme, rosemary and slices of lemon. In a large bowl, mix the salts together and dampen with enough water so that you are able to compact and pile it on and around the fish. Ideally one should choose the dish you wish to serve the fish in to bake it in the oven.
Start with a bed of salt the size of the fish. Place the fish on top of the salt and then cover completely with more salt, but be sure not to allow the salt to get into the cavity.
Bake the fish at 170°C for 45 minutes.
To serve, place a napkin over the salt and knock firmly with the back with a chef’s knife. Remove the salt crust from the fish and serve with homemade mayonnaise and a green salad. Perfect for a hot Summer’s day!
1 medium to large fish, cleaned and gutted with scales left on
Handful fresh thyme
Handful fresh rosemary
Handful of fresh bay leaves
NOMU Seafood & Fish Grinder or NOMU Seafood Rub
1 lemon, sliced
1 kg fine salt
1 kg coarse salt
Preheat your oven to 170°C.
Ask your butcher to clean and gut the fish but it’s very important that the scales are left on! This is so that the salt does not penetrate the flesh.
Season the cavity of your fish with NOMU Seafood & Fish Grinder or NOMU Seafood Rub. Now fill the cavity with the bay leaves, thyme, rosemary and slices of lemon. In a large bowl, mix the salts together and dampen with enough water so that you are able to compact and pile it on and around the fish. Ideally one should choose the dish you wish to serve the fish in to bake it in the oven.
Start with a bed of salt the size of the fish. Place the fish on top of the salt and then cover completely with more salt, but be sure not to allow the salt to get into the cavity.
Bake the fish at 170°C for 45 minutes.
To serve, place a napkin over the salt and knock firmly with the back with a chef’s knife. Remove the salt crust from the fish and serve with homemade mayonnaise and a green salad. Perfect for a hot Summer’s day!
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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