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Whole Fish Baked in Salt Crust Recipe

Whole Fish Baked in Salt Crust

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Average Rating:

Total Reviews: 3

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  • on December 25, 2012

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    Made this for Christmas eve dinner with two whole snappers (I asked the fisherman to scale it for me and remove the organs, gills, and fins and it was delicious and very moist. Some recipes say to just whisk the salt with the egg while, but I found that whipping the egg white to soft peak and then adding the salt was great, especially if you are going to use table salt like I did. No leftovers :

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  • on March 18, 2012

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    I love this recipe. Use it frequently. I'm partial to Branzino. Delicious, moist, with the hint of salt that brings to mind the sea of the fish's origin. Quite frankly, its fool proof. And, as a fool, I'm proof.

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  • on July 29, 2011

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    My guests swear this is the most moist and tasty fish they've ever tasted. It was a smash at my dinner party.

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