You will need
1 kg coarse salt
1 – 1 ½ kg whole hake or kabiljou, skin on, filleted and flecked
¼ cup (60 g) butter, softened
2 T (30 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
2 T (30 ml) fresh lemon juice
1 lemon, sliced
1 bulb fennel, sliced
Pour and level the coarse salt into a baking pan. Adjust the oven rack to the middle position. Place pan with salt in the oven while preheating it to 200°C.
Fleck the fish open, blot meaty side dry with paper towel.
Mash the butter, Lemon & Black Pepper Seasoning and lemon juice together and spread it over the fleshy side of the fish.
Remove the pan with warm salt from the oven. Scatter lemon slices mixed with sliced fennel over the hot salt.
Lay the fish, skin side down on the bed of lemon and fennel. Place more fennel inside the fish and, fold it closed. Drizzle with olive oil.
Turn the oven down to 180°C.
Bake uncovered for 15 – 18 minutes on the hot salt.
Garnish with lemon slices and fennel. Present in the pan at the table, it will continue cooking for a while longer on the hot salt. Serve with fresh bread and a salad.