Whole Fish in Crosta di Sale – A Recipe Anybody Can Do.

This is another recipes for dummies. You can’t fail and it is incredibly good and good for you.

It is whole fish baked under a crust of sea salt. Click here for the recipe. You only need a trusted fish monger and a good sea salt. I went to Capt. Rick at my local green market and bought 2 medium size striped bass. This is why the crust in the picture seems so big: it is 2 fish inside.

What I love about this recipe is that when you break the crust in front of your guests it makes quite a theatrical scene. The crust allows the fish to retain its moisture and the fragrance of the herbs and garlic inside it. I’d like to think that somehow the good minerals from the sea salt get transferred to the fish, too. But I’m not sure.

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  1. Toni Lydecker says:

    I’m a fan of Capt. Rick too–his fish is the freshest! There’s a recipe for salt-crusted fish in Seafood alla Siciliana, my new cookbook. Great on its own or served with salmoriglio or a parsley pesto.

  2. ciao Toni. so good to hear from you here. your book is FANTASTIC. it can be purchased here http://www.amazon.com/Seafood-alla-Siciliana-Recipes-Tradition/dp/1891105426.
    what time do you go to the market? i go between 8 and 9 every friday. let’s meet there.
    capt. Rick also has the freshest and meatiest mussels. i’ll buy them next friday and will cook them using your recipe at page 85: baked mussels with crisped crumbs. i’m into bread, these days, and make a lot of crumbs, too.
    ciao e grazie.

  3. I can’t find the recipe for whole fish in Crosta di sale anywhere on your web site. Please help!

  4. Same! I’d like to try this, but the “click here for the recipe” doesn’t actually have a link.

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