Whole Fish in a Salt Crust

Level

Easy

Time

20 Min

Serves

4

Calories

143

Fat

4.3g

Saturates

0.9g

Carbs

0.4g

Sugar

0.4g

Fiber

0.2g

Ingredients

Salt Crust
  • 2 pounds kosher salt
  • 1 cup water
  • 1 tablespoon herbs de Provence

Fish & Stuffing

  • 1 tablespoon plus 1 teaspoon best-quality extra-virgin olive oil, divided
    1 2- to 3-pound whole striped bass or tilapia, cleaned with head and tail intact
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 4 bay leaves, preferably fresh
  • 10 sprigs fresh thyme
  • 8 sprigs flat-leaf parsley
  • 2 lemons, one sliced and one cut in wedges, divided

    Instructions

    Step 1

    Preheat oven to 450 degrees F. Line a rimmed baking sheet with a piece of foil.

    Step 2

    To prepare salt crust: Combine salt, water and herbs de Provence in a bowl; mix until it’s the consistency of wet sand. Spread half the salt mixture on the prepared baking sheet in a rectangle just larger than the fish.

    Step 3

    To prepare fish: Open the fish up and season the inside with 1 teaspoon each salt and pepper. Then add a layer of half the herbs, a layer of the lemon slices and then of the remaining herbs. Place the stuffed fish on the rectangle of salt. Pat the remaining salt mixture over the fish to cover completely.

    Step 4

    Bake the fish for 30 minutes. Remove from the oven and let cool for 2 minutes. Using a large spoon, wrap all around the edge of the salt crust to loosen it. Remove the salt top and carefully remove the skin. Use an offset spatula to remove the top fillet from the bones and transfer to a warmed serving plate. (Wipe away any stray salt.) Use the spatula to lift away the bottom fillet and place it on the plate. Gently scrape off the herbs and lemon slices.

    Step 5

    Drizzle the fillets with the remaining 1 teaspoon oil and garnish with lemon wedges. Serve immediately.

    Leave a Reply

    FREE DELIVERY ON ORDERS OVER £50.00
    0Left Menu Icon
    Your Cart