Salt Crust Baked Fish

Salt Crust Roasting

Baking fish in salt is not difficult. You may have seen it presented dramatically in a restaurant by a waiter working table-side. The salt crust is cracked and removed with flourish. Inside the white salt dome lies perfectly cooked, moist and fragrant fish. Baking fish (or vegetables, even other meats) in a salt crust creates a sort of oven within an oven. The salt seals in moisture essentially steaming the fish inside. Because the salt absorbs the moisture, the texture of the fish ultimately is more like roasted than steamed fish.

The fish: Begin with the freshest fish you can find. Ask the fishmonger to clean the fish but leave on the head and tail. Good choices include: Tilapia, Striped Bass or Trout. Salmon or Arctic Char would also work.

The salt: Use Kosher salt. For one whole fish (1.5 – 2 lbs pounds) you will need several cups of salt up to 2 lbs, depending on how thick you mound the salt.

Other additions: You can add herbs and lemon in the cavity of the fish. Herbs can also be mixed into the salt. Try herbes de provence in the cavity and some lavender in the salt.

Steps: Place a layer of salt in the bottom of a roasting pan, jelly roll pan or half sheet. It should be sturdy. You may add water or egg white to the salt to make a moister salt crust, but it isn't really necessary. Place bay leaves on the layer of salt in the pan, place your fish on top. Add whatever herbs you're using to the cavity of the fish. Mound the remaining salt over the fish covering completely but leaving the head and tail exposed. You may also cover the entire fish, but leaving the head and tail uncovered may help you removing the crust and creates a more interesting presentation.

To roast: For about 2 lbs of fish, plan on roasting in a 400 degree oven for about 30 minutes. An instant read thermometer can be inserted through the crust to check temperature if you are uncertain but you will risk breaking your crust.

En Papillote, Cooking in Parchment Cooking in parchment paper, en papillote in French or al Cartoccio in Italian, adds dramatic flair to dinner. It's a perfect technique for delicate fish fillets.

To serve: When the fish is done, remove it from the oven. Using a fish knife and fork, or two spoons, break the top crust and remove the skin. Brush or gently roll the skin it will be easy to remove. Your top fillet will now be exposed and you can lift it right off the bone, to a platter. Next, you should be able to lift the tail of the fish pulling toward the head. Now, you can remove the bottom fillet to the platter. A pastry brush can be used to gently brush away any salt that remains.