Fish in a Salt Crust

This is a Sicilian specialty that uses the island's fresh fish and abundant salt. The salt lagoons provided Sicily with one of its most important commodities for thousands of years, and salt harvesting is still a crucial industry. This method of cooking seafood is popular all over southern Italy.

Baking fish in a salt crust forms a seal so it comes out moist and flavorful (but surprisingly, not salty!) Use whole white fish, such as sea bass, bream, snapper or trout. You can also use whole, unpeeled jumbo shrimp or scampi, too. It's a delectable meal that provides a showy presentation when you have friends for dinner - they don't need to know just how easy it is to make!

Fish Baked in a Salt Crust

Whole fish (gutted) Sea bass, bream, trout, snapper, etc.
1 lemon, thinly sliced
Sprigs of fresh thyme, rosemary, sage and/or oregano
1-2 cloves garlic, thinly sliced
Extra virgin olive oil
Coarse salt
Fine salt

Preheat oven to 400 F or 200 C.

Wash and dry the fish. In the cavity of each place a few lemon slices, a sprig or two of herbs of your choice, and a few slices of garlic. Rub the exterior with a little bit of olive oil, just to moisten.
Take a baking dish large enough to hold the fish without touching or crowding. Cover the bottom with coarse salt. Place the whole stuffed fish on top. Cover the fish completely with fine salt. Spritz very lightly with a water sprayer, just to moisten the top and help seal the salt.

Place the pan in the oven. Lower temperature to 375 F (190 C). Bake for 30 minutes. The salt crust should have a golden color to it and be hard to the touch. Take it out of the oven, let rest 5 minutes, then crack open the crust with a knife. Break the salt crust off the fish and serve.

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