View cart background image
Free Shipping Over $49

Fish Baked in a Salt Crust

Source: Gatherings & Celebrations
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 3 servings
6-7 cups kosher or coarse seal salt
One (2-pound) sea bass or red snapper, gutted, gills removed, but scales intact
3 tablespoons extra virgin olive oil
1 lemon, quartered
Fish Baked in a Salt Crust Recipe at
Heat the oven to 425 degrees F.

Pour a 1/2 inch deep bed of salt into a roasting pan or casserole. Lay the fish on top and bury the fish in the remaining salt. Cook in the oven for 20 to 25 minutes, or until an instant-read thermometer, poked into the thickest part of the fish, reaches 130-135 degrees F.

Remove the fish from the oven, crack the outer shell of salt, and remove the excess salt. Peel back the skin and gently lift off the top fillet to a serving dish. Carefully pull off the bones, head, and tail. Transfer the second fillet to the serving dish and serve with a light sprinkling of olive oil and lemon juice.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Passover Feast Centerpieces
Nutrition Facts per Serving
Yield:   Makes 3 servings
Calories: 424
Fat. Total: 20g
Protein: 56g
Carbohydrates, Total: 2g
Sodium: 7734mg
% Cal. from Fat: 42%
Cholesterol: 124mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.