Fish Baked in Salt, Croatian Style
Main Dishes • Croatian
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.
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