Salt-Encrusted Sea Bass, Red Snapper, Branzino, or Dorade
If you’ve been wowed by a salt‑baked fish at a coastal restaurant, good news—you can absolutely recreate that dramatic crack‑the‑crust moment at home. This method might sound like something you’d only find in a restaurant kitchen, but it’s totally doable—and makes for an unforgettable centerpiece. In fact, it’s one of my go-to date night recipes. Salt crusted whole fish is foolproof.
A tip I learned working in restaurants: Stick with coarse kosher or sea salt. Table salt is too fine and will pack too tightly, forming a brick instead of a breathable crust.
If You’re New To Salt Crusting, Here’s What You Can Expect:
- Taste: Clean, ocean‑sweet, kissed with lemon, garlic, and fresh oregano (though you can easily substitute the citrus and herbs that you use!).
- Texture: Firm yet flaky fillets that glide off the bone, thanks to gentle, even heat.
- Aroma: Herbaceous steam perfumed with citrus—your kitchen will smell like a breezy Greek taverna. (Sigh, a girl can dream.)
If you’re into recipes that feel a little extra without much fuss, you’ll also love my flaky baked salmon in buttery puff pastry, baked cod with butter beans and cherry tomatoes, or sheet pan roast sea bass fillets with tahini sauce–all very much easy elegance.
What Makes Salt Baking Magical
A thick blanket of kosher salt—lightly moistened with egg whites—forms an airtight crust around the fish. As it bakes, the salt hardens into a shell, essentially creating its own steam oven. The flesh emerges pearly‑white, impossibly juicy, and delicately seasoned (never salty), while the skin peels away in one graceful sheet.
This, a glass of cold white wine, and some oven-roasted vegetables is my dream weeknight dinner!
Quick Step-by-Step Directions
Choose The Right Fish
During recipe testing, I found that my preferred fish were ones that have a mild flavor, firm flesh, and fits easily under the salt crust. My top choices are: whole sea bass, red snapper, branzino or dorade.
To test for doneness: Insert an instant‑read thermometer through the salt into the thickest part of the fish after 25 minutes. Pull at 135°F, rest 5 minutes—carryover heat finishes the job. Et voila: Mediterranean salt-roasted fish with minimal effort!
Expert Tips To Get It Right The First Time
- Leave the scales on: They create an extra barrier, so the flesh never contacts the salt crust.
- Customize the aromatics: Swap oregano for thyme, rosemary, or even kaffir lime leaves for a Southeast Asian twist.
- Cooking a larger fish? Be sure to increase how much salt mixture you make. It must be fully enclosed to cook properly. And really pack down the salt. Think of it like building a snow fort. The firmer the crust, the better it will hold up in the oven and steam the fish evenly.
- Presentation hack: Crack open the crust table side–it’s the most impressive dinner party trick!
Serving Ideas
Pair silky fillets with fluffy couscous, nutty farro, or a quick lemon beurre blanc. For color, add roasted asparagus or blistered cherry tomatoes. Feeling fancy? Spoon a herby salsa verde over each portion.
Repurpose leftovers: Flake chilled fish into citrusy fish tacos, fold into a Niçoise salad, or turn into pan-seared fish cakes.
I’d pair this with a crisp, unoaked Chardonnay or a California Sauvignon Blanc.
Salt-crusted fish is one of those dishes that feels indulgent without being fussy—a balance of rustic and refined. Whether you’re cooking to impress or simply treating yourself to a special meal, it’s hard to beat the elegance and flavor of salt-baked whole fish. Try it once, and you’ll be hooked.
If you give the whole baked fish recipe a try, please be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below–I can’t wait to hear what you think!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
How To Bake A Whole Fish In Salt Crust
Equipment
Ingredients
For the Fish
- 2-3 lb (910-1360g) whole fish, such as Sea Bass, Red Snapper, or Dorade, cleaned
- 1 medium lemon, thinly sliced
- 3 cloves of garlic, peeled and smashed
- 8-10 sprigs fresh oregano
- 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
- Prepare the pan. Preheat an oven to 400°F (204°C). Line a rimmed baking sheet (or roasting pan) with 2 pieces of parchment paper.
- Season the fish. Pat the fish dry, then stuff the cavity with lemon slices, 8-10 sprigs of oregano, and 3 cloves of smashed garlic.
- Make the salt mixture. In a large mixing bowl, combine 6 cups of kosher salt, 3 egg whites, and ½ cup of water. Whisk together until the mixture resembles damp sand, adding more water if needed to reach this consistency.
- Assemble. Pour half of the salt mixture onto the parchment paper, spreading it into (roughly) the shape of the fish, so that it’s slightly larger on all sides. Lay the fish directly on top, then spoon on the remaining salt mixture. Be sure to completely encase the fish on all sides so that there are no gaps.
- Bake the fish. Transfer to the oven and cook for 35 minutes, or until the internal temperature of the fish reads 135°F (57°C). Remove and allow to rest for 5 minutes.
- Remove the salt crust. Crack the crust with the back of a large spoon, then lift it off in large shards. If needed, use a pastry brush to remove excess salt.
- Filet, then serve. Transfer the fish to a platter, then serve with couscous or rice, roasted vegetables or a side salad, and if you like, a drizzle of sauce, such as lemon beurre blanc or Italian salsa verde. Enjoy!
Notes
- Nutrition facts do not include couscous, roasted vegetables, or added sauce.
- Prep Ahead: You can stuff and refrigerate the fish (un‑salted) up to 8 hours ahead. Mix the salt crust separately and keep covered. When guests arrive, encase and bake.
- Storing: Leftover fillets keep 2 days in an airtight container. Gently reheat in a 300°F oven, covered, until just warmed—overheating will dry it out.
- If using fish smaller than 2 lbs (for instance if cooking 2 smaller whole fish), reduce the cook time to 30 minutes.
- How to know if the fish is fully cooked: the flesh of the fish should be opaque and the fish should flake easily.
Nutrition
Photography by Jo Harding.
Let us know your thoughts!