Pagello al Sale -- Pagello Roasted in Salt
The first time I was ever served fish cooked this way, I was astonished at how tender and tasty it was. Italians also bake sea bass in salt, and indeed, that was what I was served.
- 1 pandora, weighing about 2 1/2 pounds (1 k)
- A half a carrot, a small rib of celery, and a few sprigs of Parsley, minced together
- A bay leaf
- 4 cloves garlic, peeled and crushed but left whole
- Olive oil
- A quart of dry white wine
- 8 pounds coarse kosher or sea salt
- Pepper
Clean and scale the fish, the wash it and pat it dry. Season the cavity with a sprinkling of salt and pepper, the bay leaf, and a tablespoon of the minced herbs.
Put the wine and the garlic in a deep dish, and marinate the fish in it for about 20 minutes. Meanwhile, preheat the oven to 450 F (220 C), and line the bottom of an earthenware oven dish with half the salt. Drain the fish well, lay it on the bed of salt, and cover it with the remaining salt.
Bake the fish, figuring about 14 minutes per pound. When the fish is done, the salt should have formed a golden brown, hard crust; break it open at the table to reveal the fish within, and serve.
Serves four.
Preparation time: about an hour.
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