Was talking with a couple ladies at lunch about this recipe and decided to transfer it over from GoodGrub for them. Though I did make this again fairly recently and it makes for a wonderful moist fish. I use rockfish, but any fish with bigger scales will do.
NOTE: Don’t use a salmon or something with fine scales as the salt will soak into the meat!
Serve it with a roasted tomatillo salsa to add just a bit of zest.
Salt Crust Baked Fish
- 1 5 lb rockfish gutted and cleaned, but keep scales on!
- 6 lbs coarse salt
- 6-7 egg whites
- 2-3 tbsp Peppercorns
- Fresh chopped dill
- Lemon zest of 1 lemon
- 1-2 tbsp Herbes de provence
- Fresh dill
- Minced garlic
- 1 lemon
- 3-4 green onions
- Old Bay Seasoning
- Prep a large baking sheet by lining with tinfoil
- In a large bowl mix the salt and eggwhites and form a sand like mixture.
- Add peppercorns, some chopped dill, lemon zest
- Place a handful of salt mix down and flatten to form a base for the fish to be put on
- Lay down fish on salt, stuff with above ingredients
- Cover fish with rest of salt, packing down around the fish
- Bake at 450°F for 30-35 minutes
- Salt crust will be hard. Chip a line around fish form, you should be able to pop off crust leaving the fish all pretty underneath.