Whole Roasted Eel

I enjoy simmered and deep-fried eel as much as the next eel lover, but I think roasting is the best and easiest preparation for this animal. Basted in oil, the skin will become crispy as the fat underneath the skin renders away. The flesh - somewhere between a fish and alligator - will remain tender as it roasts in the oven for the better half of an hour. Once roasted, the eel can be enjoyed as is with a squeeze of lemon and some salt and pepper. But it's even better served with some kind of sour, garlicky sauce that contrasts with the richness of the meat. Grated garlic, diced capers, parsley, lemon, red wine vinegar, olives, anchovies, and whatever else sour and briny you have at your disposal.

1 whole eel, gutted and cleaned
1 tsp. kosher or sea salt
3 Tbsp. oil for basting

Preheat the oven to 375°F.

Once eel has been cleaned of residual blood, pat the eel dry on the inside and out. Rub salt all over the eel. Place the eel into a pan or cast iron skillet and generously drizzle with oil.

Roast until the skin is crispy and browned and the meat is tender, 25-30 minutes. Serve immediately with lemon, salt and pepper, or your choice of sauce.

Makes 2 servings.