0 (0)

Fish and Shellfish, Mains, Quick and Easy

Whole fish roasted in sea salt with aromatic herbs

Whole fish roasted in sea salt with aromatic herbs
Los Angeles Times

As it emerges from the kitchen, the white glistening oblong gives no hint as to what it is, but it is carried so gently and with such a sense of reverence you could imagine it had some religious significance. It ... Read more

Total time: 40 minutes | Serves 4
  • 1 whole striped bass or red snapper (about 2 1/2 pounds)
  • 5 cups sea salt (about 3 pounds)
  • 1/4 cup flour
  • 6 egg whites, lightly beaten
  • 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • Salt, to taste

Step 1Heat the oven to 425 degrees. Line a baking sheet with parchment paper.

Step 2Rinse the fish thoroughly under running water; pat dry with paper towels. Place the fish on the baking sheet.

Step 3Combine the sea salt, flour and egg whites in a large bowl. In another bowl, toss together the thyme, tarragon, parsley, rosemary and dill. Set aside 1/2 teaspoon of the herbs for the vinaigrette, then stir the remaining herbs into the salt mixture. Cover the entire fish with the mixture, patting it firmly onto the top and sides of the fish.

Step 4Bake until the fish tests done, about 20 to 25 minutes. To check if it's done, use the tip of a small knife to break through the salt crust along the backbone of the fish at the thickest point. The fish should look opaque and easily pull away from the bone.

Step 5Remove the fish from the oven and let stand about 10 minutes. When the salt crust is cool enough to handle, gently crack it with the end of a knife, small hammer or mallet and remove. Peel the skin from the top of the fish. Lift the top half of the fish off the bone in large sections to a platter, then remove the center bone from the fish. Cut the meat from the bottom half into pieces and place on the platter.

Step 6Combine the lemon juice, olive oil, reserved 1/2 teaspoon herbs and salt to taste. Serve the vinaigrette with the fish.

Note: From Gino Angelini at Angelini Osteria in Los Angeles.


Buckwheat cardamom horchata
Buckwheat cardamom horchata

Hotel Condon corn bread
Hotel Condon corn bread

Nook Bistro's Caesar salad
Nook Bistro's Caesar salad

Warszawa Borscht
Warszawa Borscht

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Baked fish with mint (samcocho)
Pan-seared wild salmon steaks with chive vinaigrette
Dungeness crab salad with Thai basil and mint
Shrimp with avocado salsa