Salt-baked Ling Cod
This was supposed to be salt-crusted, but the salt didn't make a crust. This was probably because I ran out of coarse kosher salt and had to substitute regular sized salt. The idea was to surround the ling cod with a paste of salt after stuffing it with some aromatic onions, ginger, garlic, and fennel. The salt is supposed to form a crust that seals in the moisture. The half roll of aluminum foil probably did that just as well. Another bug (besides the salt not crusting) was that the opening of the cavity of the fish let the salt in. Maybe next time there needs to be some trussing there.