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How To Bake A Whole Fish In Salt Crust Recipe

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3.9 from 12 reviews

Discover the delicate and flavorful experience of baking a whole fish in a salt crust. This method ensures moist, tender fish infused with aromatic herbs and lemon, encased in a crispy salt shell that locks in all the natural juices and flavors. Served with couscous or rice and vegetables, this elegant yet simple dish is perfect for a special dinner.

  • Total Time: 55 minutes
  • Yield: 2 servings

Ingredients

Fish and Aromatics

  • 2-3 lb (910-1360g) whole fish (Sea Bass, Red Snapper, or Dorade), cleaned
  • 1 medium lemon, thinly sliced
  • 3 cloves garlic, peeled and smashed
  • 8-10 sprigs fresh oregano

Salt Crust Mixture

  • 6 cups (1.5kg) kosher salt
  • 3 egg whites
  • ½ cup water

Serving Suggestions

  • Couscous or rice
  • Roasted asparagus or blistered cherry tomatoes
  • Lemon beurre blanc, Italian salsa verde, or other sauce

Instructions

  1. Prepare the pan: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet or roasting pan with two pieces of parchment paper to prevent sticking and for easy cleanup.
  2. Season the fish: Pat the fish dry thoroughly with paper towels. Stuff the cavity with thinly sliced lemon, 8-10 sprigs of fresh oregano, and the smashed garlic cloves to infuse the fish with bright, herbal flavors as it cooks.
  3. Make the salt mixture: In a large mixing bowl, combine 6 cups of kosher salt, 3 egg whites, and half a cup of water. Whisk the ingredients together until the texture resembles damp sand. Add a bit more water if needed to achieve this consistency—this will help the salt form a sturdy crust around the fish.
  4. Assemble: Spread half of the salt mixture onto the parchment-lined baking sheet, shaping it slightly larger than the fish. Place the stuffed fish directly on top, then cover with the remaining salt mixture, ensuring the fish is completely encased with no gaps. This crust locks in moisture and flavors during baking.
  5. Bake the fish: Transfer the baking sheet to the preheated oven and bake for 35 minutes. Use a thermometer to check that the internal temperature reaches 135°F (57°C), which ensures the fish is perfectly cooked but still moist. After baking, let the fish rest for 5 minutes.
  6. Remove the salt crust: Crack open the hardened salt crust carefully using the back of a large spoon. Lift the crust off in large shards. If there is excess salt clinging to the fish, gently brush it away with a pastry brush.
  7. Filet, then serve: Transfer the fish to a serving platter and carefully remove the skin and bones. Serve with a side of couscous or rice and your choice of roasted vegetables such as asparagus or blistered cherry tomatoes. Optionally, add a drizzle of lemon beurre blanc, Italian salsa verde, or your favorite sauce to enhance the flavors. Enjoy your elegant and moist baked fish!

Notes

  • Use a whole fish weighing between 2-3 pounds for optimal results.
  • Fresh herbs like oregano add aromatic freshness inside the cavity.
  • The salt crust seals in moisture; ensure it fully covers the fish.
  • Check internal temperature with a cooking thermometer for perfect doneness.
  • Be cautious when removing the salt crust to avoid fish breaking apart.
  • This recipe pairs well with light, fresh sides and citrusy or herbal sauces.
  • Adjust cooking time slightly for larger fish, adding roughly 10 minutes per additional pound.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://dishiary.com/how-to-bake-a-whole-fish-in-salt-crust-recipe/