Ingredients
- One pezzogna (a cousin of the sea bream with a very delicate flavor)
- One lemon
- Herbs of your choice
- Two handfuls of coarse salt
- Pepper
Proceedings
Preparation 5 minutes, cooking 20 to 40 minutes.
To cook salt-baked pezzogna, ask the fishmonger not to remove the scales. Sprinkle two handfuls of salt over the top and bottom of the fish. If you prefer the fishmonger to remove the scales, do not sprinkle the fish with salt but grease it with a little oil.
Fill the belly of the fish with lemon slices and herbs.
Bake in a preheated oven at 180 degrees. Cooking time depends on the weight of the fish and the oven used. Ask the fishmonger for advice. It is always preferable to cook fish in the oven at medium or low temperature, never high. Generally, the fish is ready when you observe water coming out of its mouth. To check the cooking, prick the fish with a fork. The fish is cooked when the fork sinks without difficulty.
If using fish fillets, cook them in a pan with a drizzle of olive oil 5-7 minutes per side.
After the fish is cooked and placed on a plate, season with a drizzle of olive oil and arrange the lemon slices.
Check the package of the seasoned salt for hidden traces of sugar in its composition!