salt-crusted fish

Gut the fish and wash it very well. Do not scale. In a suitable earthenware dish with a double lid or more simply in a baking tray, place a thick layer of coarse salt. Lay the fish on top and cover it with a blanket of salt. Bake in a hot oven (200°C) for about half an hour. Serve the fish at the table covered with the salt crust. Break the crust, skin the fish, and serve it seasoned with pepper at most.