Red snapper in salt pastry buried in hot coals

Gently score the skin of the snapper and salt it inside and out with kosher salt.

Whisk together equal parts sea salt and flour, about a pound and a half each; add six whole eggs and mix like a pasta dough, adding flour or egg as needed, until between play-dough and wet sand: soft and pliable but holding its shape.

Cover and rest about 10 minutes so the flour absorbs moisture.

Adjust with flour and water; roll out and fold into thirds, repeating until smooth and not cracking when rolled thin.

Roll into two pieces the height and width of the fish. Lay the fish in the centre, stuff with herbs and lemon slices, cover with the other half, at least a quarter inch thick.

Brush the bottom pastry around the fish with beaten egg, press to seal, trim the excess; shape scraps into fish decorations.

Burn a hot fire, break up the coals, clear a space at the bottom of the pit, drop the parcel in and bury it completely in hot coals, about 25 minutes depending on the fish size.

Lift out, crack open by working a short sharp knife around the edge.

Peel back the skin, lift off the fillets, remove head and spine. Serve with a squeeze of lemon, a drizzle of olive oil and finishing salt.