Whole Fish Baked in Salt Crust

Few things in cooking are more dramatic than cracking open a salt crust at the table to reveal a whole fish, steaming and fragrant with thyme.

This Mediterranean classic uses egg whites whipped to soft peaks and folded with kosher salt to create a sealed shell around the fish. Inside that crust, the fish essentially steams in its own juices, so every bite is tender, silky, and seasoned all the way through.

Snapper, bream, or sea bass all work here. Just make sure the fish is gutted, scaled, and cleaned before you pack it in salt.

Serve it simply with good extra-virgin olive oil and lemon wedges. An arugula and tomato salad on the side keeps things bright and fresh.

Kitchen Tips

• The egg whites are key. They bind the salt into a solid crust that peels off cleanly instead of crumbling into the fish.
• Don’t worry about oversalting. The skin acts as a barrier, so the flesh absorbs just the right amount of seasoning.
• Use an oven-safe platter you can bring straight to the table. The presentation is half the fun.
• Let the fish rest for a minute or two after cracking the crust. It makes portioning much easier.