Mix 4 kg of salt with 500 ml of water inside a pan. Separate the salt in half, put the fish on a pile of salt and cover it with the remaining salt. Bake for 20 minutes. When the fish is ready, heat the olive oil in a pan and add the paprika, thyme and garlic, mixing everything well. Take the fish from the fire, break the blanket of salt crust and take the fish out. Pour the hot flavoured oil over the fish as a finishing touch.
Enjoy slowly – no rush!