salt baked fish

Salt-Baked Fish

Fish Recipes

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Culinary specialist José Andrés heats entire fish in a salt outside until it's totally wet and prepared. His stunt is to leave the scales on the fish, which makes the skin exceptionally simple to strip off subsequent to baking.

Cooking Ingredients

    • 3 pounds kosher salt

    • 6 large rosemary sprigs

    • 10 thyme sprigs

    • 4 bay leaves

    • One 2 1/2-pound whole dorade or red snapper with scales, gutted

    • 2 tablespoons Spanish extra-virgin olive oil

    • Flaky sea salt, for serving

Cooking Direction

    1. Preheat the broiler to 400°. Line an enormous rimmed baking sheet with foil or material paper. In an enormous bowl, blend the fit salt in with 1/2 cup of water until it looks like sodden sand. Take the leaves from half of the rosemary and thyme twigs and blend into the bowl alongside 2 of the narrows leaves.
    2. Spread portion of the salt combination in the focal point of the baking sheet and spot the excess rosemary and thyme branches and sound leaves on top. Lay the fish on the hill, then, at that point, cover with the excess salt blend, softly pressing it to cover the fish totally.
    3. Prepare the fish for 35 minutes, until a moment read thermometer embedded into it registers 135°. Eliminate from the broiler and let represent 5 minutes.
    4. Break the top salt outside layer and dispose of it. Eliminate and dispose of the skin from the highest point of the fish and, utilizing a fish spatula, cautiously move the top filet to a platter. Flip the fish over and rehash the interaction. Shower with the olive oil and sprinkle with flaky ocean salt. Serve.