Salt-baked fish with fennel seeds, coriander & pepper

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Preheat oven to 200°C.
Wash the cavity of the snapper and use paper towel to pat dry.
Use a mortar and pestle to pound the peppercorns and fennel seeds until crushed. Stir in the coriander. Use your fingers to rub 1 tablespoon of the spice mixture inside the snapper's cavity.
Spread half the salt over the base of a roasting pan large enough to hold the snapper (about 30 x 35cm). The salt should be at least 1cm thick. Sprinkle half the remaining spice mixture over the salt where the snapper will lie. Place the snapper on top and sprinkle with the remaining spice mixture. Cover with remaining salt, pressing it firmly around the snapper.
Bake in preheated oven for 35 minutes. Remove the pan from the oven and set aside for 5 minutes.
Meanwhile, to make the cucumber & mint salad, combine the cucumber and mint in a bowl. Season with salt and pepper, and toss to combine.
Carefully remove the salt from the top of the fish. Remove the skin and discard. Use a fork and a spoon to scoop the flesh onto serving plates. Remove the backbone and serve the remaining flesh. Serve with the salad and lemon wedges, and the olive oil passed separately.

Source

1 1.2kg gutted and cleaned whole snapper, unscaled

1 tbsp black peppercorns

1 tbsp fennel seeds

1 tbsp ground coriander

4kg coarse rock salt

Lemon wedges, to serve

Olive oil, to serve

3 Lebanese cucumbers, thinly sliced

2 tbsp finely shredded fresh mint

Salt & freshly ground black pepper

Mixing Bowl Set