How To Bake A Whole Fish In Salt Crust
If you’ve never made a salt-encrusted whole fish before, prepare to be completely won over. This dramatic yet surprisingly simple technique seals in moisture and gently steams the fish, yielding impossibly tender, juicy fillets with the most delicate, clean flavor. The salt crust hardens into a shell while baking, insulating the fish and locking in aromatics like fresh oregano, smashed garlic, and lemon slices. The result? Flaky, buttery flesh that practically melts off the bone.
Servings: 2 -4 servings
Calories: 248kcal
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
Calories: 248kcal | Carbohydrates: 5g | Protein: 43g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 181mg | Sodium: 137742mg | Potassium: 717mg | Fiber: 2g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 15mg | Calcium: 165mg | Iron: 4mg
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