Whole Fish Baked in a Salt Crust

With the holidays coming up for many of us, I thought it was the perfect time to share a dish I make almost every week—because it’s incredibly easy and impossibly delicious.

It also happens to be light—which is perfect during the festive season, when we often overindulge. It’s a refreshing, super healthy showstopper that lets you put on a bit of a performance without the stress.

And here’s a bonus: it’s one of those dishes that would cost a fortune in a restaurant, but you can make it at home for a fraction of the price.

Just follow my super simple method, and I promise—you’ll wow whoever you're cooking for. You can thank me later! 😉

Fish placed on a base of coarse salt over a tray lined with foil and two layers of baking paper—ready to be covered and baked.

Serves 4 adults - 55 minutes

Ingredients:

• 2 kg whole fish (can be 2 or 3 fish totaling approx. 2 kg)

  – Ideal choices: seabream, seabass, salmon, or snapper

  – Make sure the fish is scaled and gutted, but keep the belly intact if possible (ask your fishmonger to do this without slicing it open)

• 4 kg coarse sea salt 

• 2 egg whites (from large eggs)

Method:

1. Preheat your oven to 190°C (fan).

2. Line an oven tray with one layer of foil and two layers of non-stick baking paper on top. This triple layer makes it easy to lift away the leftover salt and bones, keeping cleanup simple.

3. Spread ½ kg of the salt evenly over the lined tray to create a base.

4. Place the whole fish (or fishes) directly on top of the salt layer.

5. In a bowl, mix the remaining 3½ kg of salt with the 2 egg whites until the texture resembles damp breadcrumbs.

6. Cover the fish completely with the salt mixture, gently pressing it around the fish. You can leave the tip of the tail exposed if you like.

7. Use a knife to gently trace a shallow outline around the fish in the salt crust—this will make it easier to crack open once baked. (see picture)

8. Bake for 45 minutes.

9. Remove from the oven and use a knife to break along the outline. Lift off the salt crust in large pieces.

10. Peel the skin from one of the fish and transfer the fillet to a preheated serving dish.– Alternatively, remove the meat from the second fish and serve it over the first.

    
    

Fish fully covered with salt, with a shallow outline traced around it—this helps crack and lift the crust easily after baking.

Serving Tips:

Drizzle with a touch of olive oil and finish with a squeeze of fresh lemon for extra brightness and flavour.

I love serving this dish with a side of golden roasted potatoes and a simple tomato salad—fresh, vibrant, and the perfect balance to the light, flaky fish. It’s an effortless combination that lets the star of the show shine, while still feeling like a complete meal.

First fish uncovered, cleaned, and ready to enjoy.

Tips & Tricks:

When the fish is ready, carefully lift off the salt crust and place it in a heatproof bowl—it will be very hot.

As you clean the fish, you can use the same bowl to discard the skin, head, and any bones.

Once the tray has cooled down, you’ll notice it's still full of leftover salt and bits of fish. Thanks to the foil and double baking paper layer, cleanup is simple—just lift the entire lining and dispose of it easily. No scrubbing needed!

These types of fish freeze very well—once baked, you won’t notice the difference. Around holidays, prices can go up significantly, so I recommend buying a few weeks in advance and freezing.

To defrost, take the fish out the night before and leave it in the sink overnight. In the morning, transfer it to the fridge and keep it chilled until you're ready to cook.

Make-Ahead Meals Steps:

You can prepare the whole dish a couple of hours in advance and leave it ready in the kitchen while you work on other dishes. If you need to leave it out for longer—up to 4–5 hours—place a few ice blocks under the tray and a few on top (over a layer of foil to stop causing condensation on the salt crust) to keep it cool. Then, simply pop it in the oven when you're ready to cook.

Happy Cooking!