Tuesday, November 3, 2009

Salt Baked Whole Fish



Kosher Salt to cover Fish ( a standard box should suffice for a 2-4lb fish)

1 Whole scaled and gutted fish ( you will need about 3/4 of a pound per person ) Such as black sea bass, snapper, branzini, dorade, porgy, blackfish will all work great.

Olive oil a few ounces is all you will need.

Fresh herbs ( optional to stuff the cavity of the fish, can consist of rosemary, thyme, sage, parsley, dill etc.)


Preheat oven to 450F.

Moisten the salt with water until it is the consistency of wet sand. (some recipes call for egg yolk, but I find this unnecessary.

Rinse the fish taking special care to thoroughly clean the gut cavity. Any blood will give the final dish an off flavor. Dry with paper towel.

Lightly coat the fish with olive oil.

Place about half of the salt mixture on an oven safe dish that will fit your fish, lay the fish on top of it and cover with the remaining mixture taking care to completely seal the fish.

Bake in the oven for 10-15 minutes for each inch of thickness (measured at the center) ,depending on the size of the fish this could be anywhere from 10- 30 minutes.

To test if the fish is done you can insert a metal skewer of thin knife into the center of the fish. It should feel hot to the touch when placed on the back of the wrist. Or if you have a meat thermometer the temperature should be 130. Carry over cooking will bring it to the USDA suggested 140 degrees.

Remove from oven and let the fish rest for 5 minutes and remove all salt from around the fish.

Remove the skin before serving, it will be very salty.

1 comment:

Dustin said...

sounds delicious. I've always wanted to try this.