HOW TO… SALT-BAKE A FISH

Salt-baked fish is a must-try. The salt forms a crust around the fish, locking in flavour and moisture. Follow this simple step-by-step guide and you’ll be hooked...

SALT-BAKED TROUT WITH ROASTED BRUSSELS SPROUTS & BROCCOLI

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4 750g brussels sprouts, halved 1 small broccoli (230g),

cut into florets

1 tablespoon extra virgin olive oil 1/3 cup (55g) natural almonds,

chopped coarsely

2kg rock salt

3 egg whites

2 x 420g rainbow trout, cleaned 8 sprigs fresh thyme

4 sprigs fresh flat-leaf parsley PARSLEY DRESSING

¼ cup finely chopped fresh

flat-leaf parsley

1 small clove garlic, crushed 2 teaspoons finely grated lemon zest ¼ cup (60ml) lemon juice 2 tablespoons extra virgin olive oil

1 Preheat oven to 200°C/

180°C fan.

2 Place brussels sprouts and broccoli on a large oven tray lined with baking paper. Drizzle with oil; season. Bake for 30 minutes. Add almonds to tray; bake for a further 2 minutes or until the vegetables are tender and almonds are golden. Remove from oven; cover to keep warm.

3 Increase oven to 250°C/

230°C fan. 4 Combine salt and egg whites in a large bowl. Spread 500g of the salt mixture on an oven tray lined with baking paper. Place fish on the salt bed, about 5cm apart. Fill each fish cavity with thyme and parsley.

5 Cover fish with remaining salt mixture and press to completely cover each fish. Bake in oven for 25 minutes or until the salt crust hardens.

6 Meanwhile, make parsley dressing.

7 Remove fish from the oven. Carefully break the salt crust to reveal the fish. Peel away the skin. Serve fish with roasted vegetables and parsley dressing.

PARSLEY DRESSING

Combine ingredients in a small bowl, then season.