JOHN DORY COOKED IN KELP & SALT

SERVES 5–6

I find this unfussed style of preparation so enjoyable at home as you have the ability to buy a whole fish, bones in, which is appropriate for the number of people you are cooking for. So whether it’s a plate-sized john dory to be shared between two people or a whole Murray cod for six, this method will allow you to cover the whole fish top to bottom with salt, then bake it in the oven until done.

pinch of sea salt flakes cracked black pepper 3kg whole john dory, gutted 1kg table salt 200ml water

1 bunch kelp or corn husks

Heat the oven to 220°C.

Sprinkle the sea salt and some black pepper in the cavity of the fish. Spread a 2cm layer of table salt over a large baking tray. Arrange the fish on top and sprinkle with a little water. Position the kelp leaves on top of the fish, covering as much of the skin top and bottom as possible, then cover the top with the rest of the table salt. Sprinkle some more water over the salt; this will help to form the crust.

Bake for 15 minutes, or until an internal temperature of 50°C is reached on a probe thermometer. Remove and leave to rest for 15 minutes.

Break the crust from the top of the fish (the skin will probably come off with it). To fillet the fish, draw a line down the spine and remove the flesh in large chunks. Break the spine at the head and tail and remove. Take the fillets from the second side.

Divide the fish between serving plates, about 160g per serving.