Merluza a la Sal

Method

Mix the sea salt with egg whites and water to create a paste the consistency of wet sand. Preheat your oven to 200 degrees Celsius. Lay a bed of salt paste on a baking tray and place the whole cleaned hake on top, then completely encase it with the remaining salt mixture, creating a sealed crust. Bake for 25-30 minutes until the salt crust is golden and hardened. Remove from the oven and crack open the salt crust carefully at the table. Peel away the salt to reveal perfectly steamed, moist flesh. Dress with good quality olive oil, fresh lemon juice, and chopped parsley before serving.