Salt Crusted Fish

Salt Crusted Fish

Aug 22 2018


35 mn

Serves 5

This is another one that I brought back from my summer holidays. I have always loved this dish but have been intimated to attempt it. Roasting a whole large fish in a salt crust might seem scary, but it's actually quite simple. It keeps the fish from getting dry and adds tons of flavors form the herbs.


  • 1 large sea bass (tilapia, loup de mer or stripped bass work as well) or 2 smaller ones ( make sure to mention to the store you plan to cook it in salt crust so they know how to prepare it)
  • 2 lbs of coarse sea salt
  • 3 egg whites
  • 1/2 cup of white cooking wine
  • 1 lemon, sliced
  • 1 tsp of olive oil
  • 1/2 cup of herbs : rosemary, thyme, sage, fresh parsley
  • Salt and pepper


Preheat the oven at 450F

Make the crust by combining salt, egg whites, wine and herbs; mix until it's the consistency of wet sand.

Place the lemon slices inside the fish, drizzle some olive oil, and sprinkle some salt and pepper as well.

Spread half the salt mixture on a lined baking sheet in a rectangle just larger than the fish.

Place the fish on the bed of salt. Pat the remaining salt mixture over the fish to cover completely. Bake the fish for 30 minutes. Remove from the oven and let cool for 2 minutes. Using a large spoon, tap all around the edge of the salt crust to loosen it. Remove the salt top and carefully remove the skin. Use an offset spatula to remove the top fillet from the bones and transfer to a serving plate. (Wipe away any stray salt.) Use the spatula to lift away the bottom fillet and place it on the plate.

Enjoy right away!

Latest comments

  • Suzanne Kyker / Aug 22 2018

    Making this as soon as I get home from my business trip. Thanks again!

    • Virginie Degryse / Aug 26 2018

      I love hearing that, it makes me so happy!!! Thank you

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