Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Salt Crusted Fish

Salt-crusted fish is a time-honored recipe. The first time I was exposed to it was at the Culinary Institute of America at Greystone in Napa Valley. One of the chefs there salt-crusted a salmon. Though the best salt-crusted fish I have ever eaten was a sea bass cooked at Da Romano on the island of Burano. Any restaurant that has hosted Ernest Hemingway and Keith Richards during their run is OK in my book. It reminded me of an Italian version of the New Orleans mainstay Galitoire’s. The salt-crusted sea bass, however, reminded me of nothing I have ever eaten before. Perfect.

Ingredients

1 – 4-5 lb. whole fish, cleaned, scaled and gutted (preferably bass or snapper)
8 Large egg whites
2 cups Rock salt
2 cups Kosher salt
2 each Lemons, cut into wedges
Extra virgin olive oil as needed

Instructions

Preheat the oven to 450.

Add the egg whites to the bowl of a stand mixer fitted with the whip attachment and mix on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to low and fold in the salts until thoroughly combined.

Spread a thin layer of the salt and egg mixture on a large baking pan, about ½ cup. Place the fish on the pan and cover completely with the remaining egg and salt mixture. Using your hands, make sure the fish is completely covered and packed tightly, as if you were making a sand castle.

Bake for 25-30 minutes, remove from the oven and let rest for 10-15 minutes.

Using a wooden spoon or the handle of a chef knife, strike the crust to crack it. At this point you should be able to remove the salt crust in large pieces from the top of the fish. Carefully, fold the top half of the fish towards the spine and place on a serving platter. Divide the meat among 6-8 plates and finish with a drizzle of extra virgin olive oil and a squeeze of lemon.

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more