Plated + Served: Salt-Crusted Baked Fish


Two reasons why you should roast a whole fish in a salt crust:

1. It’s incredibly easy.
2. The presentation is so impressive no one will believe how easy.

Two excuses that’ll keep you from even trying:

1. It’ll taste too salty and I’m trying to avoid sodium.
2. It’s too hard.

Okay, now take a look at the recipe. How hard is that? Not at all, right? And by the way, you bake the fish in the salt crust… you don’t actually eat the salt crust (so the fish is moist and tender, not at all salty).

Put this on the menu for this weekend… that’ll give you enough time to find a place that sells whole fish (don’t forget to ask them to gut, scale and take the fins off for you).

Now… stop making excuses and get going!Whole Red Snapper


Fish in Baked Crust

Cracking Open the Baked Crust













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2 thoughts on “Plated + Served: Salt-Crusted Baked Fish

  1. TriMarkC

    I’ve made a version of this, but didn’t use the flour in the salt mixture which still works just fine. Its fantastic if you add your favorite herbs inside the body cavity before sealing the fish up inside its salt dome. Although you didn’t say it, hopefully its obvious that you should clean the fish outside (just some good hygiene), and gut & clean out the fish’s inner organs (which if baked in can add a very unpleasant flavor, likely ruining the dish). Personally, I also remove the gills, too. Just went fishing yesterday, so making this again today! 😀

    1. Mama Post author

      VERY GOOD POINT! I should say “gutted and cleaned fish with gills removed (I do the same thing). I love the herbs inside…


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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: