Tasman Sea Salt Smoked Salt goes wonderfully with all types of fish. You can even make faux smoked salmon by gravadlaxing a side of salmon using our smoked salt in place of natural salt (check out our Salmon Gravadlax recipe).
But something we really love is to roast a whole fish with our smoked salt. Keep it really simple - with just fennel, lemon and olive oil - to accentuate the smoky, almost barbecued, flavour you will get with the fish.
INGREDIENTS
Whole Fish - we love Blue Eyed Travella, Snapper, Bream, Sardines…
Olive Oil
Tasman Sea Salt Smoked Salt
Fennel Bulbs
Lemons
METHOD
Preheat your oven to 220C. Score the flesh of the fish, rub with Tasman Sea Salt Smoked Salt and olive oil and place in a roasting tin. Chop fennel and slice up a couple of lemons and stuff into the cavity and slashes in the skin. Place in the oven and roast for about 20 minutes or until the flesh of the fish is opaque.
