seems dry, add a few tablespoons of water.
3) pat out 1 cup of the crust mix on the baking sheet, into the size and shape of your fish. set the fish on top and cover with the remaining crust mix. wet your hands and pat the crust all over, smoothing it out and making sure the fish is completely sealed.
4) roast small fish for 30 minutes, large fish for 35 minutes.
5) remove the fish from the oven and crack the crust along the sides with the back of a big spoon. lift the crust up off the fish—carefully, because it will be hot.
6) let the fish cool a few minutes, 