Serious Eats: Recipes

Salt-Baked Fish Stuffed with Herbs and Lemon

[Photograph: Kerry Saretsky]

Classic French dishes aren't always simple to make, but we're in luck with this one. Just get some great, fresh white-fleshed fish and, stuff the cavity full of herbs and citrus, and rub the outside with olive oil. Make a slush out of coarse and fine sea salt, egg white, and some water, then pack the salt mixture around the fish, and bake it in the oven for half an hour. The salt only lightly seasons the fish, but it also traps all the juices and aromas from the herbs and lemon. It's one of the best fish preparations I know, completely foolproof, and most importantly, totally impressive to the bring to the table.

Note: You can use any small, whole white-fleshed fish such as sea bass, trout, sole, or bream.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats