Dip a little salt in water so that it is compact. In a baking dish, we lay a bed of salt.

We sprinkle the back with a little lemon and herb spread over.

We put in the salt and cover it completely with the remaining salt.

We put in the oven at 200 degrees, and when the salt begins to crack, remove the casserole, late 5 minute standing. We also remove the salt layer.

The flesh is very juicy and not salty.

It can serve a salad, with mashed potatoes or apples, or just a snack.