FISH BAKED IN A SALT AND HERB CRUST

Prep time 10 mins Cooking time 20 mins Serves 4 4 small whole fish (mullet or bream preferably), scales removed and cleaned 1 bunch fresh coriander, with stems 1 lemon, sliced into 4 1kg sea salt 4 egg whites Tomato salsa, to serve Preheat the oven to 200°C. Line a large baking tray or oven dish with baking paper. Rinse the fish under cold water and pat dry with kitchen towel. Chop off the stems of the coriander. Season the stems with salt and pepper and divide into 4 portions. Place each portion in the belly of the fish along with one slice of lemon. Mix the coriander leaves with salt and egg whites. Spread some of this mixture over the lined baking tray or oven dish in an even layer, place the fish over it in a single layer and spoon the remaining salt mix over the fish. Bake for 15 minutes and then let stand for 5 minutes before removing the salt crust. Serve with tomato salsa.