- lemon salt rub for fish
- 1⁄4 tsp carraway seeds
- 1⁄4 tsp black peppercorns
- 1⁄2 tsp sea salt
- 1⁄2 tsp SuperSprout Lemon powder
Combine all ingredients in mortar and pestle for lemon salt rub.
If using whole fish, score the skin and flesh with a knife and rub in lemon salt on both sides and return to the refrigerator for half an hour. For fillets, spread lemon salt on plate and press fillet onto the plate
on one side only and return to the refrigerator for half an hour.
Bake in hot oven (approx. 200 degrees C), bbq in foil or pan fry
Option: Garnish with fresh chopped parsley, capers, finely diced Spanish onion and olive oil.