Salt-baked fish may sound like a dish reserved strictly for sunny days in the Mediterranean, but this age-old cooking technique is surprisingly simple—and delicious —for your own kitchen.
SALT-BAKED FISH
PREP TIME: 10 MINUTES | COOK TIME: 30 MINUTES | SERVES: 4
1kg fine salt
190g water
1 whole fish, weighing 800g-1kg, scaled and gutted
A combination of aromatics like sliced lemon, grapefruit, dill, tarragon, parsley, ginger, garlic and basil
30ml olive oil
Freshly ground black pepper
Lemon halves, to serve
40g butter, melted, to serve
10g chopped dill, to serve
Preheat the oven to 200C.
In a large mixing bowl, combine the salt and water. It should feel like wet sea sand, damp but not soggy. Set aside.
Brush both sides of the fish, liberally, with olive oil.
Fill the inside of the fish with all of the aromatics.
On a baking tray (large enough to fit the whole fish) lined with baking paper, spread 1/3 of the salt mixture in the shape of the fish.
Lay the fish down on the bed of salt, using the remaining salt mix, cover the entire fish pressing down firmly.
Place the fish inside the oven and bake for 30 minutes.
Remove from the oven and allow to rest for 5 minutes.
Using a knife, cut along the length of the fish, the salt will crack open.
Carefully lift the salt off of the fish, taking care not allow the salt to mix in with the flesh of the fish.
Remove and discard the skin, then fillet the fish.
Finish the fillets off with freshly squeezed lemon juice, freshly cracked black pepper, chopped dill and melted butter.
Enjoy!