Made Salt-Baked Fish the other day!! Surprisingly easy, with fantastic results, although it’s such a waste that you can’t have the skin. =( I like fish skin.
About 500g course salt (sea salt is better if you can afford it)
Zest and Juice of 1 lemon
White fish (whole, you can’t do this with a fillet)
Preheat the oven to 200C.
Mix together the ingredients for the salt covering. I used lemon-y chilli flavoured salt here, but you can experiment with the different salt flavours. The lemon does permeate the fish really well though, and the aroma that wafts around the house while it bakes is absolutely fantastic.
You also need to add some water to the salt – it should be the texture of wet snow.
Stuff the fish with the thyme and bay leaves. I’m pretty sure (something to try the next time) that you can try other herbs as well, like lemongrass and the like. Then lay the fish on a bed of salt.
Then cover the fish with salt, and bake for 35-40 mins. (It’s really supposed to be 40, but I really hate overcooked fish, so I stopped at 35 just to be safe, because the salt retains a lot of residual heat, and the fish will keep cooking for a bit.)
When it’s done, take the fish out, carve open the salt crust, and voila! Beautiful, succulent fish that just flakes off.
Oh, and remember to line whatever roasting tray you use – salt will ruin your tray otherwise.