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
- Preheat oven to 400F. Stuff fish cavity with lemon slices, thyme, bay leaves, and garlic.
- In a large bowl, mix kosher salt and egg whites by hand until it feels like moist sand.
- 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.
- 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.
- Whisk lemon juice, zest, oil, mustard, salt, and pepper for a zesty vinaigrette.
- Gently crack salt crust: Tap dorsal fin area with knife and mallet, score outline, lift top layer.
- Peel edible skin; fork under to separate top fillet from spine.
- Split spine at head with mallet, remove bones, then lift bottom fillet.
- 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.
