The prep time is under 10 minutes.
The salt covered fish roasts in the oven 10 minutes a pound.
Let the fish rest for 5 minutes.
Crack open the salt dome. Peel back the skin. Cut off the head and tail. Pull off the bones.
And serve the oh-so tender, moist filet with a salad or oven roasted vegetables or maybe pasta tossed with butter and Parmesan cheese.
So delicious. So easy to make.
Please check out the article and recipe on Zester Daily.
And email me photographs of YOUR FISH when you make it.
Whole Salt-Roasted Fish Swims Onto Center Stage