Salt Baked Whole Fish

This has to be the best way of cooking a whole baked fish

Heat your oven to 220C/450F.
Moisten the salt with water until it is at a consistency that will mould together.
Rinse the rainbow trout, taking special care to thoroughly clean the gut cavity. Dry with paper towel.
Lightly coat the fish with olive oil.
Place just under half of the salt mixture in a baking tray, lay the fish on top of it and cover with the remaining mixture taking care to completely seal the fish.
Bake in the oven for 15 to 20 minutes, depending on the size of the fish.
Leave to rest for a few minutes and remove all salt from around the fish.
Peel off the skin as it will be very salty.
Cooking Tip - Insert a skewer or fork in to the middle of the fish, when it is warm to the lips it is cooked. Remember you can always cook the fish for longer, but overcooked fish will not be as good to eat, watch it very carefully.

Author The Cornish Fishmonger