2In a separate bowl put 3 1/2 pounds of coarse sea salt per 1 1/2 pounds of fish, a small handful of fennel seed, rind of one lemon and one egg for each fish & mix. It should have the consistency of for making good sand castles, add a little water if needed.
3Rub the fish down with olive oil and then lay a 1/2 inch bed of salt in the bottom of a roasting pan. Place down the fish and cover with the remaining salt. There should be a 1/2 inch crust of salt all around the fish. It is not necessary to cover the head & tail.
4Bake at 425 20-40 minutes depending on the thickness of the fish. You can insert a fork into the center of the fish & when the tips are hot the fish is done.
5Crack the salt crust table side or in the kitchen before to remove the access salt.
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