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I learnt this from an islander lad I once worked out on the rigs with.
Egg mix.
2-3 egg whites
Kg bag of salt.
Mix the egg whites with the salt until you have a consistency of wet sand.
Fish.
Buy / catch whole fish.
Keep the scales and head on the fish but clean out its stomach guts.
Fill the chest cavity with chillies ,herbs ,pepper sage salt.
Method
Get a large flat pan and start putting down a layer of wet salt as a bedding for the fish.
Entomb the fish in the salt until its completely sealed.
Bake in oven until the outside of the salt shell is rock hard and browning in color.
Maybe 40 minutes a 180c
Let sit for a few minutes and serve with lemon wedges.
Brake the fishy out of his tomb and peel the bones and skin right off.
Perfect boneless fillets .
