Ingredients:
1 whole fish 2-3 pounds (seabass, red snapper or simiar fish)
2 sprigs fresh rosemary
3 pounds rock salt
1 whole lemon
2 tablespoons Fruttato extra virgin olive oil

To Prepare:

• Cut whole fish, cleaning thoroughly. Rinse and pat dry. Place fresh rosemary inside the fish.
• Place some of the salt on the bottom of a deep baking dish. Gently lay prepared fish on the bed of salt. Cover fish entirely with the remaining salt.
• Bake fish in 375 degrees oven for 35-40 minutes (approximately 15 minutes per pound)
• Test doneness by gently pulling out the first bone from the back of the fish. If the bone slides out easily and is warm to the touch, the fish is done.
• To serve-Carefully crack the salt crust without damaging fish. Remove the salt crust to expose the entire top of the fish.
• Peel back skin with the edge of a large spoon. The skin should peel back easily.
• Separate the two fillets from the bones. Place fillets on a warm plate or tray. Squeeze lemon juice over the fillets and sprinkle with olive oil.