STEP BY STEP

The Australian Women’s Weekly Food Magazine - - Celebrate How To -

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.

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