Baking

The technique of baking in a salt crust seals in the moisture and essentially allows the fish to steam in its own juices. Because you remove as much salt as you can before plating the fish, it doesn't get overly salty and is just seasoned perfectly. Best of all, it makes for a really impressive main course at your next dinner party. <br /> <br />When the fish is done, the crust should be really hard; don't be afraid to give it a couple of good whacks to break it open. If you're lucky like I was, the top of the crust will come off in one big piece. I recommend doing this in front of your dinner guests, receiving yours oohs and ahs, and then bringing the fish back to the kitchen to plate.

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