I developed this recipe for a salt-encrusted whole fish when my friend and professional photographer from Boston, Francine Zaslow, wanted to photograph a new concept called “The Salt Series” and asked for my input. This reminded me of the ancient preparation for baking a whole fish in salt, which dates back to the fourth century BCE. The salt crust seals in the moisture and does not leave the fish tasting salty. I recommend filling the cavity of the fish with your favorite aromatics to highlight the flavor of the fish. Try herbs like thyme, tarragon sprigs, bay leaves, dill, parsley, and slices of lemons and onions. When it is brought to the table, and the crust is cracked open, exposing the beautifully cooked fish, it makes for a dramatic presentation. Order the fish in advance from your local seafood purveyor if whole fish are not always available.
Ingredients
- 6 cups Kosher salt
- 3 egg whites, lightly beaten
- ¼ cup water
- 2- to 3-pound red snapper, sea bass, halibut, haddock, or trout, gutted, scales removed, but leaving head and tail intact – your fishmonger can do this.
- Fresh summer aromatics of your choice for filling the cavity
- 1 to 2 tablespoons olive oil
- Parchment paper
Preparation
Preheat oven to 450 degrees.
In a large bowl, whisk the egg whites. Stir in the salt and add the water. The mixture should be evenly moistened.
Rinse the fish inside and out and pat dry with a paper towel. Fill the cavity with your desired aromatics.
Very lightly coat the outside of the fish with the olive oil. This will make it easier to remove the salt crust after roasting.
Line a baking sheet with parchment paper. Spread half of the salt mixture in the center of the baking sheet.
Lay the fish on top of the salt. Then, with wet hands, cover the fish with the remaining salt mixture, firmly packing it about ¼-inch thick.
Bake for 30 minutes; let stand in the crust for 10 minutes before serving.
To serve, crack the crust with a large knife and remove it by brushing off the excess salt.
Fillet the fish and serve immediately, drizzled with a bit of extra virgin olive oil. Serves 4.
