‘Peixe ao Sal’
Choose a good-sized fish such as a dorado or sea bass; clean and gut it, or have this done by your fishmonger; it's important to leave the skin on;
Line a rectangular baking dish with coarse salt;
place the fish in lengthwise or diagonally so that it sits flat on the salt;
cover with coarse salt; moisten your hands and flatten the salt so that it adheres well to the fish;
place into a very hot (260° C/500° F) preheated oven for 30 minutes for a fish to feed 3-4 or 45 minutes for a fish to serve 5-6.
Serving - Breaking the salt crust
Bring the dish to the table;
Using a large-bladed knife, first remove all the salt around the fish and place it in a separate bowl;
Break the salt crust off in pieces, sliding the knife blade under the skin so as to remove it with the crust; it's easier to work on one section at at a time;
Remove the fillets;
Remove the backbone; remove the other fillets, leaving the skin on the salt;
Check to be sure there are no bones;
Serve hot, either plain or with tartar or hollandaise sauce.