Fish In Sea Salt
Fish cooked this way is so quick and easy, sociable to eat, and most importantly tastes luscious. The fish retains all its natural moisture and juices and just seems to melt away from the bone; it does not as you would imagine taste salty at all.
You can also use red mullet, sea bream, salmon, turbot, or trout. If you are cooking wild salmon you might want to under-cook it slightly to appreciate its clean and natural taste. To do this, Simply reduce the cooking time by 2 minutes per pound.