Here are all the ingredients you need. Please note that the fish must be intact, i.e. to have a head, tail, fins and does not breach any incision or puncture.

Washes the fish and coat well with salt.

On a garnish it is possible to bake potatoes. To do this, clean the potato, RUB with salt and lay next to the fish. Put the fish in the oven.

Baking time depends on the size of your fish. The main indicator that the fish is ready, is the hardening of the crust on the fish (you can check by tapping on the fish with a knife). Salt is sometimes yellow and even brown.

Ready take out the fish and allow it to cool for 10-15 minutes. Then open the head, remove one side from the salt, CAREFULLY cut out the inside. Then turn over and clean the salt from the other side (I have the salt removed together with the peel). Cut the fish and spread on a plate.