Soak the cedar plank in water for at least 4 hours to ensure it smokes well and doesn’t catch fire during the cooking process!
Sprinkle the fish liberally all over with table salt, rubbing it in as you do so, pop in a bowl, cover with cling film and leave for 30 minutes to lightly cure the fillets – this will give an incredible texture to the fish.
Wash the fish off well before placing the fillets on the plank, skin side up. Most plank cooking involves the fish being skin side down but here we can utilise the rolling flame in Roccbox to give us an insane crispy skin as well as delicious smoky flesh.
Place the plank in the mouth of the oven – it’s important to keep the plank and the fish in the very front third of Roccbox during cooking and to cook this for around 8 minutes, rotating the plank at regular intervals to ensure even cooking.
Leave to rest on the plank for a further 1-2 minutes before serving.