Fish Baked in Salt with Mediterranean Herbs

Ingredients

1 whole firm-fleshed fish, weighing about 3 pounds, such as sea bass, red snapper, porgy, rockfish, tilefish, or grouper, gutted, with or without scales
1 bunch mint
1 bunch common or wild fennel leaves
8 pounds kosher salt or coarse sea salt
1 cup pine needles (optional)
1/4 cup water
1 cup anisette

Method

1. Preheat the oven to 450°F (230°C).
2. Line a baking dish large enough to hold the whole fish and a thick layer of salt with aluminum foil.
3. Stuff the fish with a few sprigs of mint and fennel.
4. Cover the bottom of the pan with a thick layer of salt. Cover with mint, fennel, and pine needles, if using.
5. Place the fish on top and cover with the remaining herbs.
6. Cover with the remaining salt. The fish should be completely hidden beneath the salt.
7. Drizzle with the water and anisette.
8. Seal the baking dish with foil.
9. Bake for 45 minutes. Remove the foil and bring to the table. Break the crust of salt in front of your guests and serve hot.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking

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