This recipe is very satisfying to make and dramatic to present.

A few notes: Sea salt can be expensive. For the salt crust, feel free to substitute kosher salt. For the garnish, I suggest romaine but feel free to wilt any lettuce that looks good in your local market. I have substituted sucrine lettuce and Boston (bibb) lettuce with great results. If you don't know what kind of fish you want to use for this recipe? Check out the Monterey Bay Aquarium web site and download their "Seafood Watch" cards to make sustainable (and tasty!) fish choices in your area of the country! Try a fish you've never had before!


Whole Fish Baked In Salt with Romaine Leaves and Oranges

1 whole fish, such as Mackerel, Bluefish or Black Bass, 2 1/2-3 pounds, scaled and gutted but left whole
2-3 pounds sea salt, depending on the size of the fish. Note: kosher salt can be used instead. Simply combine the same amount of kosher salt in a bowl with two egg whites to moisten, so it better adheres to the fish.
1 bunch fresh thyme and 2 bay leaves
1 lemon, cut into wedges
1 tablespoon olive oil
1 head Romaine lettuce, the inner layers of leaves washed and dried, the tougher "outer" green ones discarded. Note: for the large leaves, split them in half lengthwise on the "rib" in the center
2 oranges, peeled and broken into individual sections
1 lemon, zested, then peeled and broken into individual sections


1.    Preheat oven to 500F.

2.    Arrange half of the salt in a baking dish large enough to hold the fish. Place the thyme, bay leaves, and lemon wedges in the cavity of the fish.

3.    Place the fish on top of the salt in the dish and cover it with the remaining salt. Take care to gently "pat" the salt on top so it sticks to the fish.

4.    Place the dish in the center of the oven and bake for 30 minutes. When a thermometer inserted into the center of the fish reads 130 F, the fish is cooked pink. For well done, cook closer to an internal temperature of 150F before removing from the oven. Allow the fish to rest 5-10 minutes.

5.    Heat a large skillet and add the olive oil. When the oil begins to smoke lightly, add the Romaine pieces and season with salt and pepper. Lower the heat and cook until the lettuce wilts, 1-2 minutes. Add the orange sections, lemon zest, and lemon sections. Stir to blend. Remove the skillet from the heat.

6.    Gently remove the layer of salt covering the top of the fish and, using two spatulas or large spoons, lift the fish out from the dish and transfer it to a serving platter. Note: Take care to remove any excess of salt from the underside of the fish before setting it on the platter. Because of the salt crust, the skin acts as the barrier between the salt and the flesh of the fish. It is usually too salty to eat. However, I find the fish so moist and tender, I don't miss it! The fish is also completely "clean" tasting because no fat is used to cook it. Spoon the Romaine and citrus mixture over the fish and serve immediately. Note: The fish can also be "deboned" and the two filets arranged on the platter for easier eating.