I love that the filling was smaller. Cut onions and herbs, add the paprika, Bay leaf. If you like garlic, can put a few cloves cut in halves.

Rinse fish thoroughly with cold water and wipe dry with paper towels. The inside of the fish to stuff our filling and lemon. In any case, do not remove the scales from fish! It protects the meat from excessive salt!

Half the salt mixture into a large bowl, add whites and water, stir, then pour the remaining salt. Hands all and stir well. Put half of the mixture layer approximately 13 mm thick and of such width that between the edge of the layer and the fish was about 2 cm to Put on top of the fish. If you bake fish in the oven, take a pan, sufficient for the size of the fish and cover with parchment paper. I was cooking on the grill, so I used foil.

Cover the fish on top of ostavshijsya salt mixture. Compacted so that no cracks. If a little to look out the head and tail, it's not scary. Bake in the oven for about 35-40 minutes at 230S, on the grill 50-60 minutes on medium heat.

The hardest part of this recipe - just serve. At first, you have to manage to break the salt crust without having to asvinvichit throughout the kitchen. Secondly, we must use a way to clean off the salt from the surface of the fish, not allowing it to get to the meat. Otherwise everything will go to pieces.. Put the fish on a cutting Board. Starting from the tail, one hand holding the fish, carefully remove the skin with a knife, taking care not to damage the flesh. Separate from the bones and serve. Fish can be seasoned with olive oil and lemon. Bon appetit!