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Fish Baked in Salt

This dish, typical to murcia in southern spain, is most often seen in spanish restaurants using gilt head bream (dorada) or sea bass (lubina). A restaurant with a particularly theatrical bent will open the whole fish in its jacket of salt at your table.


Fish Baked in Salt
Fish Baked in Salt
1.8 kg (4 lb) whole white fish, such as blue-eye or sea bass, scaled and gutted
2 lemons, sliced
4 thyme sprigs
1 fennel bulb, thinly sliced
3 kg (6 lb 12 oz) rock salt


  1. Preheat the oven to 200°C (400°F/Gas 6). Rinse the fish and pat dry inside and out with paper towels. Place the lemon, thyme and fennel inside the cavity.
  2. Pack half the salt into a large baking tin and place the fish on top. Cover with the remaining salt, pressing down until the salt is packed firmly around the fish.
  3. Bake the fish for 30–40 minutes, or until a skewer inserted into the centre of the fish comes out hot. Carefully remove the salt from the top of the fish to one side of the tin. Peel the skin away, ensuring that no salt remains on the flesh. Serve hot or cold with aïoli or your choice of accompaniment.
Main ingredient:

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