Maureen Bernardis sends this recipe all the way from Trieste, Italy, and says, “I have never been a fish eater, unless it was ‘not fishy’ fish. After discovering this recipe 1 am a total convert, and we now have fresh fish at least once a week.”
YIELD: 4 generous servings, each with no carbohydrates, no fiber, and 35 to 40 grams of protein.
INGREDIENTS:
- Fresh whole fish, about 2 pounds
- Rock salt (enough to cover the fish)
- Salt and pepper
- Olive oil
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Clean the fish, leaving the scales and heads on. (Your fish market may do this for you, if you ask.)
- Line the bottom of a pan with a layer of rock salt, place the fish on the salt, and cover it completely with more rock salt. Bake for 40 minutes.
- Remove from the oven and break away the salt. Open the fish and season with salt, pepper, and olive oil to taste. Serve hot.
NOTE:
- You can also put a lemon slice, a bay leaf, sage, or rosemary inside the fish before you cook it, for a different flavored dish every time you cook. Don’t be afraid to experiment.
