Recipes // Main Dish Seafood // Salt Baked Fish

Salt Baked Fish


By Chef Rachel Goulet

Yield: Serves 2


  • 1 whole black sea bass (2 ½ to 3 pounds) Can be substituted for snapper, bream, trout also
  • 4 egg whites (on the larger side if possible)
  • 2 cups of kosher salt
  • 1 lemon
  • small bunch of thyme
  • approx. 1/2 cup Greek olive oil


  1. Combine egg whites and salt with hands until the salt has the consistency of wet sand.
  2. Have your fish monger scale and gut the fish, and also have him cut all the fins off. Slice lemon and place 2-3 slices and the bunch of thyme inside the cavity of the fish.
  3. Have a half sheet pan, or cookie sheet lined with parchment paper.
  4. Brush olive oil in a straight line diagonally across the pan, where you will place the fish.
  5. Place cleaned and stuffed fish down on the olive oil.
  6. With your hands, scoop up the salt and pour over length of the fish-DO NOT START PACKING.
  7. Place as much salt as you think you will need to cover the fish, THEN start to smooth out the surface. Make sure the salt is evenly distributed. Check for cracks or holes and fill in with any leftover salt.
  8. Place in oven for 17-22 minutes, depending on size.
  9. The color of the salt will be pale golden brown.
  10. Using a flat metal spatula, hit the sides of the tray to loosen the salt from the bottom of the pan.
  11. Lift fish with salt crust onto a serving platter.
  12. Crack crust using the spatula.
  13. Peel off pieces carefully, as the fish will release a lot of steam.
  14. Once the salt crust is removed, gently peel away the skin and filet fish to your liking.
  15. Serve with fresh drizzle of olive oil and lemon.
Featured Recipes

Personally Yours

Marketplace Recommendations