2 Whole White FishI've used 2 1lbs Blue Fish in this case
4 Lbs Sea SaltThe type of salt is not really important
1 Tbsp Olive oil
This is such a simple recipe but its simplicity has a strong negative correlation to its impressiveness!
I’ve used Blue Fish here but it doesn’t really matter. You can choose any salt water white fish.
Here are some general rules of thumb:
- Use 2 Pounds of Salt for every Pound of Fish
- Bake for 25 minutes on 400F for every Pound of Fish
- Scaling the fish is optional. In fact, it will be much easier to peel the skin after baking because the crust salt tends to stick much better to the scales. Yet, peeling the skin in this recipe is generally very easy even if the fish is scaled.
Preparing the Fish for the Oven
Turn oven to 400F.
Baking the Fish
Bake for 25 minutes on 400F.