Fish Baked in Salt, Croatian Style

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

The fish turns out aromatic, juicy, and very tender. It can be served with grilled vegetables. If desired, you can lightly drizzle with lemon juice or add a pinch of salt. Almost any type of sea or river fish is suitable for this recipe (except for lean, low-fat varieties: cod, haddock, whiting, silver hake, pollock, saithe, bream, river perch, pike, bream, mullet, flounder — these fish do not have enough fat for cooking 'in their own juices'; they will be 'dry' and tasteless).

Ingredients

Fish - 1 piece
Ocean salt - 35 oz
Herbes de Provence - to taste

Step by Step guide

Step 1

Take any sea fish (for example: dorado, sea bass, etc.).

Step 2

Leave the scales on, remove the gills and entrails, and rinse the fish under running water.

Step 3

Line a baking sheet or air fryer rack with foil or parchment paper.

Step 4

Spread a layer of salt 0.5–0.8 cm thick on the surface of the paper (or foil), and place the fish on top.

Step 5

For aroma, you can place a little bit of herbs de Provence (or a sprig of thyme/rosemary) inside the fish's belly, just a little so as not to overpower the delicate taste of the fish.

Step 6

Completely cover the fish with the remaining salt (like a salt blanket). Place in a preheated oven (or air fryer) at 390°F for 17–20 minutes.

Step 7

After the time is up, carefully (very hot!), using spatulas or tongs, remove the fish. Tap the salt crust with a spoon or the handle of a knife. Then, remove the skin from the fish by gently lifting it under the fins.