Salt-Baked Whole Fish (with Lemon and Fresh Herbs)
Description
Another Portuguese inspiration – we came across perfectly sized fresh sea bass and found this guideline on Serious Eats – enjoy!
Ingredients
2 lbs. (910 g) kosher salt AND 3/4 c. water
~2 lb. whole fish, such as bass, snapper, trout, branzino – scaled and gutted – we used a sea bass
lemon slices, sliced garlic and/or ginger
fresh herb sprigs such as parsley, dill, oregano, thyme or tarragon
olive oil for brushing/drizzling
Instructions
Preheat the oven to 400 and line a large baking sheet with parchment. In a large bowl, combine the salt and water – trust the ratio, it’s worked perfectly every time we’ve done this over the summer!
Spread about one third of the salt mix evenly across the center of the parchment over an area just a bit larger than the size of the fish. Stuff/line the fish with lemon, garlic/ginger, and herbs and then lightly oil the fish all over before laying it on the bed of salt.
Fully and evenly cover/pat the fish with the remaining salt in a 1/2-inch layer and then use your instant thermometer to carefully make a ‘temperature-checking’ hole in the salt. The salt will be much too hard after baking to check so don’t forget this step!
Roast the fish about 20 minutes for a 1-pounder and about 30 minutes for a 2-pounder or until the thickest part of the fish meat registers 130 degrees.
Use a knife to carefully cut into the salt crust along the edge closest to the belly and then carefully crack the salt to uncover the fish. Use whatever tools you’re comfortable with (a large fork and spatula, a pie server and a spoon), to remove the skin and fillet the fish. This should be super easy to do.
Enjoy the Portuguese way with boiled potatoes, fresh bread and vegetable sides or use it on a salad or to top a dinner bowl of goodness – all options will be delicious!
