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

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com