Mullet Baked in Rock Salt

A delectable dish with a special fragrant flavour, Mullet Baked in Rock Salt is Spanish in origin. Serve with green beans and an apple and onion salad.

12 oz. rock salt

1 X 4 lb. grey mullet, cleaned but with the head left on

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh tarragon or

2 teaspoon dried tarragon

1 rosemary sprig juice of 1 lemon

Preheat the oven to warm 325 °F (Gas Mark 3, 170C).

Cover the bottom of a large, deep ovenproof dish with approximately one-third of the rock salt. Place the fish on the salt. Sprinkle over the chives and tarragon and place the rosemary sprig on top. Sprinkle over the lemon juice. Pour in the remaining rock salt to surround and cover the fish completely. With the back of a wooden spoon pat down the salt.

Place the dish in the oven and bake the fish for 50 minutes.

Remove the dish from the oven. Using a rolling pin or pestle, break the hardened crust of the salt. With a sharp knife, prise the salt off and discard. Serve the fish at once, from the dish.