- 1 whole eel, gutted and cleaned
- 1 teaspoon salt
- 3 tablespoons 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 to 30 minutes. Serve immediately with lemon, salt and pepper, or your choice of sauce.