{"id":210,"date":"2013-12-17T19:47:22","date_gmt":"2013-12-17T19:47:22","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=210"},"modified":"2024-06-29T12:24:39","modified_gmt":"2024-06-29T19:24:39","slug":"salt-crust-baked-fish","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/salt-crust-baked-fish\/","title":{"rendered":"SALT CRUST BAKED FISH"},"content":{"rendered":"

\"saltfish1\"<\/a><\/p>\n

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.<\/p>\n

NOTE: Don’t use a salmon or something with fine scales as the salt will soak into the meat!<\/p>\n

Serve it with a roasted tomatillo salsa<\/span><\/strong><\/a> to add just a bit of zest.<\/p>\n

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\"\"<\/a><\/div>\n<\/div>\n<\/g><\/svg><\/span> Print<\/a>\n\n
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Salt Crust Baked Fish<\/h2>\n\n
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Ingredients<\/h3>
  • 1 5<\/span> lb<\/span> rockfish<\/span> gutted and cleaned, but keep scales on!<\/span><\/li>
  • 6<\/span> lbs<\/span> coarse salt<\/span><\/li>
  • 6-7<\/span> egg whites<\/span><\/li>
  • 2-3<\/span> tbsp<\/span> Peppercorns<\/span><\/li>
  • Fresh chopped dill<\/span><\/li>
  • Lemon zest of 1 lemon<\/span><\/li>
  • 1-2<\/span> tbsp<\/span> Herbes de provence<\/span><\/li><\/ul><\/div>

    Stuffing Ingredients<\/h4>
    • Fresh dill<\/span><\/li>
    • Minced garlic<\/span><\/li>
    • 1<\/span> lemon<\/span><\/li>
    • 3-4<\/span> green onions<\/span><\/li>
    • Old Bay Seasoning<\/span><\/li>
    • capers<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Prep a large baking sheet by lining with tinfoil<\/div><\/li>
      • In a large bowl mix the salt and eggwhites and form a sand like mixture.<\/div><\/li>
      • Add peppercorns, some chopped dill, lemon zest<\/div><\/li>
      • Place a handful of salt mix down and flatten to form a base for the fish to be put on<\/div><\/li>
      • Lay down fish on salt, stuff with above ingredients<\/div><\/li>
      • Cover fish with rest of salt, packing down around the fish<\/div><\/li>
      • Bake at 450\u00b0F for 30-35 minutes<\/div><\/li>
      • 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.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        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,<\/p>\n","protected":false},"author":1,"featured_media":213,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[138],"tags":[37],"class_list":["post-210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-fish"],"yoast_head":"\nsalt crust baked fish<\/title>\n<meta name=\"description\" content=\"salt crust baked fish: a beautiful and easy way to bake a fish, having it come out perfectly steamed and definitely not as salty as you'd expect\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookingislikelove.com\/wp\/salt-crust-baked-fish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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