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Blue Fish in a Salt Crust

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Ingredients

Adjust Servings:
2 Whole White Fish I've used 2 1lbs Blue Fish in this case
4 Lbs Sea Salt The type of salt is not really important
1 Tbsp Olive oil
parsley Few branches
Cilantro Few branches
Black Pepper

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Blue Fish in a Salt Crust

Features:
  • 30 minutes or less
  • 22-28 Minutes
  • Serves 2
  • Easy

Ingredients

Directions

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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:

  1. Use 2 Pounds of Salt for every Pound of Fish
  2. Bake for 25 minutes on 400F for every Pound of Fish
  3. 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.
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Steps

1
Done
2 Minutes

Preparing the Fish for the Oven

Turn oven to 400F.
Rinse and pat dry the Fish.
Set a baking sheet on an oven pan and use half of the salt to create a layer of salt to support the fish.
Pour the olive oil inside the fish, add some salt and pepper, parsley and cilantro.
Place the fish on the salt layer and cover with the remainder of the salt. the salt should cover them completely and evenly (though the tip of the tail is not super important).
Drizzle some water over the salt to help it stick better to the fish. In this case I've use a mixture of Atlantic Salt which is not dry and some Kosher Salt (because I've run out of the Atlantic one).

2
Done
25 Minutes

Baking the Fish

Bake for 25 minutes on 400F.
You can also add a couple of boiled potatoes like I did. It never hurts to use some of this oven time for other purposes.
Take out the Fish. Let it rest for 1-2 minutes and serve as a whole or break the crust and just serve the meat with half a lemon.
The meat is not salty at all but make sure you don't serve some of the salt you baked the fish in. Enjoy!

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Roy Kimhi

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