Fish Encrusted with Sea Salt
Ingredients:
- 2 1/2 - 3 pounds bream or Porgy
- 10 pounds sea salt
- Yield: 4 servings
- One portion of this low-calorie recipe can replace one entree (main dish) prescribed in your diet plan.
Preparation:
1. Clean the fish but keep it in one piece.
2. Pre-heat the over to 325°F.
3. Select a light casserole dish but one large enough for the fish.
4. Line the bottom and the sides of the casserole dish with aluminium foil. Fill the bottom of the casserole dish with about 8 inches of the sea salt. Place the fish on the bed of salt and cover with the rest of the salt. The fish should be completely covered witth the salt.
5. Put the casserole dish in the oven without the cover. Cook for one hour, then reduce the oven temperature to 175°F and continue to cook for another 30 minutes.
6. Remove the fish from the casserole dish in the aluminum foil -- the salt will be very solid and hard.
7. Break the salt mould, taking care not to destroy the texture of the fish.
8. Remove the skin of the fish and lift the filets from the bone. Serve the filets warm.
