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The Silver Spoon, Phaidon Press

Serves 4


• 2¼ pound catfish, cleaned
• 1 bunch of mixed fresh herbs, chopped
• 6½ - 9 pounds coarse sea salt
• 1 garlic clove, chopped
• 1 fresh flat-leaf parsley sprig, chopped
• scant 1/2 cup olive oil
• juice of 1 lemon, strained
• salt and pepper


Preheat the oven to 475°F, Fill the cavity of the fish with the mixed herbs.

Line a roasting pan with foil and cover with a 3/4-inch thick layer of the coarse salt.

Place the catfish on top and cover with the remaining coarse salt.

Bake for about 35 minutes, then remove from the oven and let stand for 10 minutes.

Meanwhile, combine the garlic, parsley, olive oil and lemon juice in a bowl and season with salt and pepper.

To serve, break the salt crust and carefully extract the fish.

Remove and discard the skin, cut the fish in half and slice into fillets.

Serve with the sauce.

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