Salt-Baked Whole Fish With Fresh Herbs
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Ingredients
- 907 g kosher salt
- 177 ml water
- 1 whole fish, such as bass, snapper, porgy, dorade, trout, or branzino scaled and gutted
- Lemon slices
- garlic cloves peeled
- ginger slices peeled
- fresh herb sprigs (such as parsley, dill, oregano, thyme, or tarragon)
- Extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 289 mg
- Iron: 3.71 mg
- Magnesium: 54.4 mg
- Phosphorus: 402 mg
- Potassium: 836 mg
- Zinc: 2.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 907 g kosher salt
- 177 ml water
- Lemon slices
- fresh herb sprigs (such as parsley, dill, oregano, thyme, or tarragon)
- Extra-virgin olive oil
Prepare
- 1 whole fish, such as bass, snapper, porgy, dorade, trout, or branzino, scaled and gutted
- Peel garlic cloves
- Peel ginger slices
Let's Cook
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Step 1.
Preheat the oven to 400°F (205°C) and set the rack to the middle position. Line a rimmed baking sheet with parchment paper.
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Step 2.
In a large mixing bowl, stir together 2 pounds (910 g) kosher salt and 3/4 cup (175 ml) water until thoroughly mixed and the salt is damp but not soggy.
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Step 3.
Stuff the fish cavity with lemon slices, peeled garlic cloves, peeled ginger slices, and/or fresh herb sprigs (such as parsley, dill, oregano, thyme, or tarragon) as desired. Lightly brush olive oil all over the fish on both sides.
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Step 4.
Spread about one-third of the salt mixture on the prepared baking sheet, covering an area just a little larger than the shape of the fish. Set the fish on the salt bed.
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Step 5.
If using a leave-in probe thermometer, insert it into the thickest part of the fish. If using an instant-read thermometer, skip this step and see the next step.
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Step 6.
Fully cover the fish with the remaining salt, packing it all around the fish in an even layer about 1/2 inch thick. If using an instant-read thermometer, insert the probe into the salt to form a narrow hole leading to the thickest part of the fish (you will use this hole after the salt hardens to check the temperature).
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Step 7.
Roast the fish until the center of the thickest part of the flesh registers 130°F (55°C), about 20 minutes for a 1-pound fish and 30 minutes for a 2-pound fish. Let rest for 5 minutes.
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Step 8.
Using a knife, carefully cut into the salt crust along the length of the fish on the side near its belly, then gently crack open the salt to uncover the fish. Being careful not to get the salt crust mixed into the flesh, remove and discard the skin, then fillet the cooked fish and transfer to a platter. Serve.