1 x 3.5kg Red Emperor, scaled, gilled and gutted
Salt flakes and freshly ground black pepper, to taste
1 lemon, sliced
1 brown onion, sliced
6 sprigs flat-leaf parsley (see notes)
6 sprigs dill (see notes)
Steamed vegetables or green salad, to serve

 

Salt Dough
1.5kg flour
1.2kg table salt
1.5 litres water

Make the Salt Dough: combine the flour and salt in a large bowl. Add ¾ of the water and mix well, if it is too dry, add extra water to bring the dough together, it should be quite firm. Tip the dough onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 210°C.

Lightly flour the bench and roll out the dough to a 1cm-thick rectangle.

Rinse the belly cavity of the fish and pat dry with paper towel. Sprinkle cavity well with salt and pepper and place lemon, onion, parsley and dill inside. Place the fish in the centre off the dough and wrap it up, pinching together any cracks or seams.

Place on a baking paper-lined baking tray and cook for about 40 minutes, until the pastry has set and begun to colour. Remove from oven and rest in a warm place for at least 45 minutes.

Break open the dough at the table and gently spoon the fish onto plates. Serve with steamed vegetables or a green salad.