Preparation Time: 10 mins
Cooking Time: 25 mins
1) Preheat oven to 180°C.
2) Open the fish pack (A). Pat dry with a paper towel & set aside.
3) Lay the opeh leaf (B) onto a metal baking tray.
4) Pour the salt mix (C) into a small bowl. Lay the fish on the leaf & spread the salt over the fish, covering it to form a tight salt crust.
(Tip: Use all the salt to form a "seal" over the fish to keep the moisture in!)
5) Bake the fish for 20-22 minutes.
6) Once the fish is baked, pry or crack open the salt crust with a spoon. Remove the top layer od the salt crust completely.
7) Peel the skin, drizzle some olive oil (E) over the fish & serve with the chimichurri sauce (D) & lemon slices (G).
(Tip: Season the fish with sea salt (F) to taste!)
