Whole Salt-Baked Fish Recipe

Whole Salt-Baked Fish

Recipe adapted from Isaac Toups

Watch how to prepare this dish.

• Level: Intermediate
• Serves: 2
• Nutritional Facts Per Portion: Serving size: half the fish
  Calories: 733
  Total Fat: 24 g
  Saturated Fat: 5 g
  Carbs: 9 g
  Dietary Fiber: 3 g
  Sugars: 2 g
  Protein: 123 g
  Cholesterol: 283 mg
  Sodium: 1665 mg
• Total time: 50 minutes (includes time to rest)
• Hands-on time: 20 minutes

Imagine unveiling a perfectly tender, moist fish straight from its salty cocoonthis salt-baked method locks in juices without making it salty, transforming any firm white-fleshed fish into a showstopper. Redfish is classic, but pick your favorite mild variety. Scale up for larger fish or multiples if your roasting pan allows. Ready to impress? Let's dive in.

Ingredients

• 1 whole fish (about 2 pounds), cleaned, scaled, and fins trimmed (keep head and tail)
• 1 lemon, sliced into six rounds
• 4 large sprigs fresh thyme
• 4 bay leaves
• 2 garlic cloves, smashed
• 1 (3-pound) box kosher salt
• 4 large egg whites
• 2 tablespoons lemon juice and zest from half a lemon
• 2 tablespoons extra-virgin olive oil
• teaspoon Dijon mustard
• 1 teaspoon kosher salt
• teaspoon black pepper
• Chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 400F. Stuff fish cavity with lemon slices, thyme, bay leaves, and garlic.
2. In a large bowl, mix kosher salt and egg whites by hand until it feels like moist sand.
3. On a large rimmed baking sheet or shallow dish, spread one-third of salt mixture in the fish's shape. Place fish on top, then mound remaining salt to fully encase itleave eyes-to-nose and tail exposed.
4. Bake about 30 minutes, aiming for internal temperature of 130135F (adjust for size). Rest 5 minutes post-bake. Use a probe thermometer through the mouth if needed.
5. Whisk lemon juice, zest, oil, mustard, salt, and pepper for a zesty vinaigrette.
6. Gently crack salt crust: Tap dorsal fin area with knife and mallet, score outline, lift top layer.
7. Peel edible skin; fork under to separate top fillet from spine.
8. Split spine at head with mallet, remove bones, then lift bottom fillet.
9. Yield: Two 10-ounce fillets. Drizzle with vinaigrette, garnish with parsley and salt. Savor the magic!

This recipe may have minor changes from previously published versions.