A timeless Mediterranean method for cooking whole fish encased in a salt crust, ensuring an incredibly moist, flaky, and flavorful result with minimal effort.
Salt Baked Fish: Mediterranean Delight
A timeless Mediterranean method for cooking whole fish encased in a salt crust, ensuring an incredibly moist, flaky, and flavorful result with minimal effort.
Ingredients
- 1 whole fish sea bass or branzino cleaned and scaled (approx 1.5-2 lbs)
- 5 cups coarse sea salt
- 0.25 cup water
- 1 lemon sliced
- 3 sprigs fresh rosemary
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse the fish under cold water and pat thoroughly dry with paper towels. Place lemon slices and rosemary sprigs inside the fish cavity.
- In a large bowl, combine the coarse sea salt, egg whites, and water. Mix until the salt has the consistency of wet sand and can hold its shape.
- Spread about one-third of the salt mixture on the prepared baking sheet, forming a bed slightly larger than the fish.
- Carefully place the fish on top of the salt bed. Cover the entire fish with the remaining salt mixture, pressing firmly to create a sealed crust. Ensure no fish is exposed.
- Bake for 30-40 minutes, depending on the size of the fish (approximately 10 minutes per inch of thickness). The salt crust should be hard and slightly browned.
- Remove from oven and let rest for 5-10 minutes. Crack the salt crust with a mallet or back of a spoon, then carefully remove the top crust in large pieces.
- Brush away any excess salt from the fish. Carefully lift the fish skin and discard, or serve with the skin on. Fillet the fish and serve immediately with fresh parsley and a drizzle of olive oil, if desired.
Notes
Use coarse sea salt or Kosher salt. Ensure the fish is gutted and scaled. You can add herbs like rosemary or thyme, and lemon slices inside the fish cavity before baking for extra aroma. Serve with a simple olive oil and lemon dressing.
