Tuck the bay leaves and lemon slices (if using any) into the cavity of the fish.

Wet the salt with about 120 ml – ½ cup of water in a bowl, and mix well until the salt has the consistency of damp sand. If the mixture feels too wet, add more salt; if too dry, stir in a bit more water.

Line a large baking sheet with foil or baking paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and put the remaining salt over it to cover it completely.

Bake the fish at 200°C – 390°F for about 30-35 minutes. Remove from the oven and let stand for 10 minutes.

With the back of a wooden spoon, crack and remove the hard crust of salt. Remove the skin and fillet the fish.

Serve with some good quality extra virgin olive oil and lemon wedges.