Fish in coriander – salt crust with tomata salsa

4 X 425-450g whole bream
1 bunch coriander
1 lemon,sliced
Pepper for seasioning
1 kg coarse cooking salt
4 eggwhites

Tomato salsa
3 tomatoes,finely chopped
1 lebanese cucumber,peeled and finely chopped
1 small red onion,finely chopped
2 tsp ground cumin , roasted
Shredded rind and juice of 1 lime
1 tbsp olive oil

# Preheat oven to 200”C.
Line a large ovenproof dish with baking pepper.
Rinse fish under cold running water make sure they’re free of scales,
Then part dry with pepper towels.

# Cut the root and 5 cm of stem from the coriander bunch
And rinse both section under cold running water
Finely chop the leaves and reserve.
Put pieces of the root section and lemon slices in each fish cavity.
Then season with pepper.

# Put the salt in a medium mixing bowl ,
Add the coriander leaves and eggwhites,then stir to combine.
Spread some salt mixture on a piece of baking paper large enough for each fish.
Sit fish on the salt section and cover fish with remaining salt.
Bake fish for 15 minutes,stand for 5 minutes then remove from salt crusts.
Serve with tomato salsa.

#To make tomato salsa :
Put the tomatoes,cucumber and onion into medium bowl.
Put the cumin ,rind,juice and olive oil into a small jug.
Whisk to combine,pour it into the tomato mixture and toss to combine


Preparation time : 20 Mins
Cooking time 15 mins
Serve 4


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