Teriyaki al sal

Last time my Indian flatmate cooked kourma for us, originated in the Muglai cuisine, so this time it is my turn.

Ok, the original Spanish dish should be done with snapper but our Chinese fish shop only had one snapper left over on yesterday's market, so we went for Teriyaki, a slightly smaller fish, but with similar taste and flavour.

 Put the whole fish with lemon juice, some thym and garlic on a bed of salt, cover them with another layer of salt ...

 Put in for 40 min in the oven (250 C), remove the salt, difficult because it hardens ....

Eat the juicy fish and the left over are the carcasses and a battlefield ... Jai liked it and took the pictures ....