Salt-Baked Whole Fish With Fresh Herbs

Serious Eats
Serves: 2 Save

Ingredients (5)

  • 2 pounds (910g) kosher salt
  • 3/4 cup (175ml) water
  • One 1- to 2-pound (450 to 910g) whole fish, such as bass, snapper, porgy, dorade, trout, or branzino, scaled and gutted
  • Lemon slices, peeled garlic cloves, peeled ginger slices, and/or fresh herb sprigs (such as parsley, dill, oregano, thyme, or tarragon), for stuffing
  • Extra-virgin olive oil, for brushing and drizzling

Directions

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