Whole Roasted Fish in a Salt Crust


  • 2 lemons, one sliced and one cut in wedges, divided
  • 8 sprigs flat-leaf parsley
  • 10 sprigs fresh thyme
  • 4 bay leaves, preferably fresh
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon kosher salt
  • 1 2- to 3-pound whole striped bass or tilapia, cleaned with head and tail intact (see Tips)
  • + 4 more ingredients
    • 1 tablespoon plus 1 teaspoon best-quality extra-virgin olive oil, divided
    • 1 tablespoon herbes de Provence (see Tips)
    • 1 cup water
    • 2 pounds kosher salt

Preheat oven to 450°F. Line a rimmed baking sheet with a piece of foil. (To roast the fish in a foil packet instead of a salt crust, see Variation below.) To prepare salt crust: Combine salt, water and herbes de Provence in a bowl; mix until it’s the consistency of wet sand. Spread half the salt ...

View full recipe at SpringPad


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