Salt-Crusted White Fish Fillet
A thick white fish fillet baked under a dramatic salt crust emerges perfectly seasoned, impossibly tender, and fragrant — a one-ingredient dinner that lets pristine fish speak for itself. Crack the crust at the table for full theatre.
Submitted by Mystery Chef AI
Ingredients
Instructions
Preheat oven to 220°C (425°F).
Mix salt with just enough water to bring it to a damp, packable consistency similar to wet sand.
Lightly oil a baking dish and press a 1 cm layer of the salt mixture onto the base.
Season fish lightly with pepper on both sides and lay it on the salt bed.
Pack remaining salt mixture tightly over and around the fish to fully encase it in an even shell.
Bake for 18-20 minutes, calculating roughly 10 minutes per cm of fillet thickness.
Remove from oven and crack the salt crust with the back of a spoon; it will release cleanly.
Peel away the crust, lift the fish onto plates and serve immediately.
💡 Chef's Tip
Squeeze fresh lemon over the fish right before eating or finish with your best olive oil — either transforms this into a stunning restaurant-quality presentation.
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