- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 20 min
- Yield: 2-4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 256
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 136 mg
- Sodium
- 553 mg
Salt baking is an excellent method for retaining moisture in fish as it cooks. It creates a steam-like environment that promotes even cooking, keeps the fish tender, and enhances its flavor. You can also use any citrus or herbs you have on hand.
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 20 min
- Yield: 2-4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 256
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 136 mg
- Sodium
- 553 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F and position an oven rack in the middle of the oven. Brush the top and bottom of the fish with olive oil to prevent the salt from sticking to the skin.
- On a sheet tray or cutting board, stuff the cavity of the fish with 3 to 4 slices of lemon and 3 to 4 slices of orange, alternating them. Stuff with the tarragon, parsley and 2 sprigs of thyme.
- In a large bowl, mix together the salt with 3/4 cup water until they are well combined and the salt is damp throughout. You can test by squeezing some of the salt in your palm; it should barely hold its shape.
- Spread a third of the salt mixture in the middle of an unlined sheet pan, covering an area slightly larger than the fish. Place the fish on the bed of salt.
- Use the rest of the bunch of thyme to create a “tail.” Place the thyme on the tail of the fish, using a bit of salt to secure it. Reserve about 1/2 cup of the salt, then use what is remaining to completely cover the top and sides of the fish. You want to create a good seal here so that the fish “steams” inside the salt and retains its moisture.
- To create a scale effect with the bay leaves, place them at an angle direction all pointing in the same direction. Nestle the edges as best you can under the salt, using the reserved half cup to secure the leaves as needed. If they are not tucked in well, they will fall off and burn in the oven.
- Bake the fish for 25 minutes for a 1-pound fish or 30 minutes for a 2-pound fish. Allow to cool for 5 minutes once removed from the oven before carefully removing the salt crust, taking care to keep the skin intact.
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