STEP BY STEP

A ROASTING VEGETABLES & ALMONDS

It’s important to cut the broccoli the same size as the brussels sprouts to ensure equal cooking time.

B PREPARING FISH

Place fish on the salt bed, then fill with herbs. Once used for fish, the rock salt cannot be reused.

C ROCK SALT CRUST

Cover fish with the remaining salt mixture. Press to completely cover each fish, creating a seal around the flesh.

This helps ensure that the fish remain moist while baking, with the skin of the trout stopping it from becoming too salty.

D PARSLEY DRESSING

Wash and dry parsley well before using. Herbs can contain grit and dirt. It’s easier to zest the lemons before juicing them.

E BAKING FISH

Bake trout for 25 minutes or until the salt crust hardens. Remove from oven.

F SERVING THE SALT-CRUSTED FISH

Carefully break the salt crust to reveal fish. Peel away the skin. Serve fish with roasted vegetables and almonds, and drizzled with parsley dressing.