Fabulous French Fish!!!

[jane jane]

This is our favorite way to enjoy fresh fish. I found it in a French cookbook once, and felt skeptical, but tried it anyway, and YUM!!!

Go to a fishmonger who gets fresh shipments daily and select a whole firm-fleshed fish---we've used redfish, blackfish, grouper, tilapia, and snapper; all good. Have him gut it, trim the dorsal fin and "pretty up" the gills, but leave the scales, tail, and eyes intact.

Get a box of COARSE SEA SALT, and pour a layer onto the bottom of an oval baking dish large enough to hold Mr. Fishy. Place the fish onto the salt, and stuff his cavity with fresh bay leaves, rosemary, and a few lemon slices. Put about a tablespoon of olive oil on top of him. Then use the rest of the salt to completely bury the fish. Put in 350 oven and bake for 10 minutes per pound.

To serve, remove the fish from the salt crust (discard salt), remove skin, head, tail and fillet. The flavor is out of this world! There are not usually any leftovers chez Jane, but if there are, the fish is wonderful cold the next day with a dab of homemade mayonnaise and a few capers sprinkled atop, with maybe a dash of fresh lemon juice.

[Accountable for Me]

I am a big fish fan - and so is my family! This sounds absolutely delicious!

[lushy]

I did this once with trout and could not believe how moist and flavorful it was. The salt really permeated the fish without making it too salty. Might just make it tonight. Thanks!

[trixietrack]

this is an amazing recipe. I have tons of coarse kosher salt, and china town always has greeat! fresh fish
this will drive my cat nuts!

[jane jane]

Had not thought about trout----mmm! Will try that next. As for MY cat---he is quite strange, and turns up his nose at things like this. He likes that smelly canned junk.