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.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.