On Lanzarote there are no rules about your Christmas dinner, which is enjoyed on the evening of December the 24th. You can eat what you like, but most families will enjoy something a little special, such as a leg of lamb, or an oven-baked fish. Here’s our recipe on how to make it.
Salt-baked fish is a spectacular dish, and one that is perfect for Lanzarote, where you can buy a kilo of local sea salt for less than a Euro. This recipe adds a tangy Argentinian chimichurri sauce, but a green mojo will be every bit as good. Serve the fish with roast potatoes with garlic and rosemary.
INGREDIENTS
• 1 sea bass 1.5 kilos, unscaled and gutted.
• 2 kgs sea salt
• Egg white
• 1 lemon, sliced
FOR THE CHIMICHURRI (Finely chop all solid ingredients)
• Half a cup of fresh parsley
• 2 tbsps. fresh oregano
• 2 cloves of garlic
• Half a cup of spring onions (or cebolletas)
• A small, dried chilli pepper, deseeded
• 2 tbsps. red wine vinegar
• 1 tbsp lemon juice
• Half a cup of olive oil
METHOD
1. Put the potatoes in boiling, lightly salted water for 10 minutes, Drain and put to one side. Stuff a lemon slice and bay leaves in the cavity of the fish.
2. Take a large baking tray and place greaseproof paper or tinfoil on the base. Add a good layer of salt. Place the fish on the bed of salt and “bury” it with the rest of the salt, leaving the tail and head sticking out. An egg white mixed with the salt will make it easier to mould. Once the fish is fully covered, mark its shape lightly in the top of the salt with a knife.
3. Heat the oven to 200 degrees C. Cook the fish for 28 minutes. Meanwhile, mix the chimichurri ingredients well.
4. Check the fish – if the eyes are white and the tail pulls away easily, it’s done. Remove the fish and allow to rest for 10 minutes, then carefully remove the crust of salt from the top of the fish (the skin should come away with it). 5. Serve garnished with lemon slices.
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