Roasting the fish in salt makes it very moist — without, surprisingly, making it taste too salty. The lemony salsa verde adds zing and freshness that contrast nicely with the roasted fish.
Ingredients
Makes 4 servings
Fish
Salsa verde
For fish:
Step 1
Preheat oven to 400°F. Stir salt and 5 egg whites in large bowl, adding more egg whites as needed to form grainy paste. Press 1/4-inch layer of salt mixture (large enough to hold both fish) onto large rimmed baking sheet. Stuff cavity of each whole fish with half of herb sprigs and lemon slices. Place fish atop salt mixture on baking sheet. Pack remaining salt mixture over fish to enclose completely. Roast until thermometer inserted into thickest part of fish registers 135°F, about 20 minutes. Let stand 10 minutes.
Meanwhile, prepare salsa verde:
Step 2
Using small sharp knife, remove peel and white pith from lemon. Working over bowl, cut between membranes to release segments. Cut each segment into 3 pieces. Add lemon pieces and next 6 ingredients to bowl.
Step 3
Using back of large spoon, gently crack open salt crust on fish. Lift and discard salt layer. Pull skin from top of 1 fish. Carefully lift top fillet from bones and transfer to plate. Lift and discard bones. Gently lift second fillet from skin and transfer to second plate. Repeat with second fish for a total of 4 plates.
Step 4
Spoon salsa verde over fish, leaving juices in bowl. Add arugula to bowl; toss to coat. Divide among plates.
The French call it loup de mer and the Italians call it branzino, but it's the same fish — Mediterranean sea bass.
Leave a Review
Reviews (12)
Back to TopFish incredibly moist and flavorful. Didn't bother with the salsa--just a squeeze of lemon and we were happy!
ruthhalpern
Oakland, CA
2/23/2017
Love this recipe. We've made it many times over the years. Just be careful to remove all of the salt crust or your fish could be ruined. The salsa verde is delicious. We serve it with new potatoes and roasted asparagus.
LizBacon
Wilmington, DE
2/12/2015
Very moist and tasty, plus surprisingly easy for such an impressive presentation. I cut the olives from the salsa verde since I thought it tasted salty enough after the addition of the capers. The myriad of tiny bones did make the fish somewhat bothersome to eat, though this probably has more to do with my poor filleting skills than anything else.
sitagaki
2/2/2015
The salsa was so salty and sour. Would never make again. A waste of 2 good fish!!
Chocolette
Hilton head
3/21/2014
I agree, salt crust was fun, but was so disappointed in this recipe. Salsa was sour and salty and added nothing to the fish. I feel like I wasted 2 lovely fish with this recipe. Don't even think of trying it!
Chocolette
Hilton Head, SC
3/21/2014
Salt crust is fun. Fish was moist and delicious.
suzyz
Haworth, NJ
9/19/2013
Easy and delicious. I'd never done a salt crust before, but would definitely do this again.
Anonymous
Cambridge, MA
10/8/2010
Fantastic...one of the best fish dishes I have ever had. Can't wait to make it again. Would definitely make this for company.
Anonymous
Wilmington, DE
6/27/2009
Easy-breezy and delicious! My kind of dish - easy enough for weeknights and beautiful enough for entertaining.
Anonymous
Sag Harbor NY
1/4/2009
Outstanding!!! Terrific for entertaining because presentation is exceptional. Makes for light, tasty fresh fish, but not salty! I found it took far more egg whites than the recipe recommended (10 jumbo egg whites) but it came out wonderfully.
ryeh97
New York, NY
3/15/2008
I have made this dish many times now and love it more each time! I have made it for a large group with a bigger fish and everyone raves. The salt crust is a spactacular presentation.
Anonymous
St. Pete Beach, Fl
5/26/2006
Used 4 striped bass,2 pounds each. Made for 10 people. Delicious,moist,the salsa verde was a great compliment to the fish.
Anonymous
Maryland
1/29/2006
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