How to cook Salt Crusted Fish?

Preheat the oven to 200°C.  Place the aubergine in a colander, sprinkle with ½ teaspoon of salt, stir and leave for 30 minutes to release some of the water. Shake well to get rid of any excess liquid and then dry with a kitchen towel. Put the olive oil in a large sauté pan and place on a high heat. Add the aubergine in batches and fry for about 5 minutes, turning from time to time, until the cubes are golden-brown on all sides. Remove and set aside on some kitchen paper to drain, with another pinch of salt, and repeat with the remaining aubergine. Once the aubergine is cool, transfer to a large salad bowl and add all the remaining ingredients for the salad. Add ¾ teaspoon of salt and a good grind of black pepper; mix gently and set aside. For the fish, place the oregano, dill, fennel, lemon slices and oil in a small bowl. Mix together and then stuff the mixture inside the cavity of both fish. Place half of the coarse salt in two long heaps on an oven tray. Wipe both fish dry with kitchen paper and place each on top of one heap of salt. Top both fish with the remaining salt until they completely covered. Sprinkle with a little water, to help the crust form, and bake in the oven for 25 minutes. Gently crack open the salt to reveal the fish. Use a pastry brush to remove all the pieces of the salt and then remove the skin off the flesh.

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