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Fish in Salt Crust

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4, depending on size of fish Medium
(4)
Total:
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Ingredients (7)

  • Whole fish (we used Spigola but you can use any whole round fish you like or that looks good at the market on any given da
  • Lemon - slices & rind
  • Parsley
  • Small handful of Fennel seeds
  • Sea Salt -A ton! - read below in instructions the ratio
  • Egg
  • Olive oil

This is delicious & comes out super moist & buttery!
This is a great recipe to wow the crowd, dramatic & delish – but not difficult

Instructions

  1. 1Stuff the cavity with parsley & lemon slices.
  2. 2In a separate bowl put 3 1/2 pounds of coarse sea salt per 1 1/2 pounds of fish, a small handful of fennel seed, rind of one lemon and one egg for each fish & mix. It should have the consistency of for making good sand castles, add a little water if needed.
  3. 3Rub the fish down with olive oil and then lay a 1/2 inch bed of salt in the bottom of a roasting pan. Place down the fish and cover with the remaining salt. There should be a 1/2 inch crust of salt all around the fish. It is not necessary to cover the head & tail.
  4. 4Bake at 425 20-40 minutes depending on the thickness of the fish. You can insert a fork into the center of the fish & when the tips are hot the fish is done.
  5. 5Crack the salt crust table side or in the kitchen before to remove the access salt.
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