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

Stuffing Ingredients

  • Fresh dill
  • Minced garlic
  • 1 lemon
  • 3-4 green onions
  • Old Bay Seasoning
  • capers


  • 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.
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