…by cooking them in grey, coarse sea salt – you won’t regret it (even if you don’t understand what “turn two giltheads into salty dogs” means). It’s a very simple, yet delicious dish, I guess the idea is Italian, originally, but you can find this preparation in places like southern France, too. The fish is kind of steaming, sealed off from the rest of the world by the salt (which turns into a firm crust while baking). And the result can be breathtaking as long as you follow some basic rules (find the full recipe here).
The most important one that you’d better learn by heart is: the fish should be cooked 12 minutes per pound once you’ve put it into a good hot oven (200°C or 390°F) and it should rest for at least another 15 minutes afterwards. Rule number two: you need a fish with the scales still on (otherwise the salt will stick to the fish’s skin and the dish becomes quite unmanageable). Third rule: Put some herbs and slices of lemon into the fish. Fourth rule: serve it with excellent olive oil, lemon, a salad, some good bread and a glass of well-chilled wine. Fifth rule: don’t eat the salt.