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A traditional Italian dish where a whole fish is baked in a salt crust, resulting in tender, flavorful fish with minimal preparation.

Whole Salt Baked Fish Recipe

A traditional Italian dish where a whole fish is baked in a salt crust, resulting in tender, flavorful fish with minimal preparation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Fish:
  • 1 whole fish about 3-4 pounds, snapper or seabass
  • 1 lemon halved
  • 2-3 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Salt Crust:
  • 3 pounds coarse sea salt
  • 2 egg whites
  • 1 cup water or as needed

Equipment

  • Baking sheet
  • Parchment paper or aluminum foil
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Prepare the Fish:
  1. Preheat the oven to 400°F (200°C).
  2. Clean and gut the fish, leaving the head and tail on. Pat the fish dry with paper towels.
  3. Stuff the cavity of the fish with lemon halves, rosemary, and thyme.
  4. Drizzle the fish with olive oil and season with salt and pepper.
Prepare the Salt Crust:
  1. In a large bowl, combine the coarse sea salt, egg whites, and water. Mix until the texture is like wet sand.
  2. Lay a piece of parchment paper or aluminum foil on a baking sheet.
  3. Spread a layer of the salt mixture on the sheet, creating a base for the fish. The layer should be about ½-inch thick.
  4. Place the fish on top of the salt base and cover it completely with the remaining salt mixture, pressing gently to form a crust around the fish. Ensure the fish is entirely sealed in salt.
Bake the Fish:
  1. Place the baking sheet in the preheated oven and bake for 40 minutes, depending on the size of the fish. The salt crust will turn slightly golden and harden as it bakes.
  2. The fish is done when the internal temperature reaches 145°F and the flesh is opaque and flakes easily with a fork.
Serve:
  1. Remove the fish from the oven and carefully crack open the salt crust with a spoon or mallet.
  2. Gently remove the salt crust and transfer the fish to a serving platter.
  3. Serve with fresh lemon wedges and a side of roasted vegetables or a light salad.

Notes

  • Storage: Store any leftover fish in the fridge for up to 2 days.
  • Reheating: Reheat gently in the oven at 350°F for 10-12 minutes to avoid drying out the fish.
  • Variations: You can add garlic or fennel to the cavity for extra flavor. Experiment with other herbs like sage or oregano.
  • Tip: If you don’t have a whole fish, you can use fish fillets, but the cooking time will be much shorter.