Fish baked in salt, Croatian style
1 serving
15 minutes
Salt-baked fish in Croatian style is a true culinary masterpiece of Adriatic cuisine. The simplicity of the recipe hides the sophistication of flavor: the salty crust keeps the fish incredibly juicy while its natural aroma unfolds without excess spices. The method of baking in salt has been known since ancient times – fish was prepared this way in Mediterranean fishing villages to preserve its tenderness and freshness. A light hint of Provençal herbs complements the composition, making the dish exquisite yet not overloaded with spices. Such fish can be served with a glass of white wine and fresh vegetables, creating a perfect balance of flavors. This dish requires no complex preparations, but its taste and texture can surprise even the most discerning gourmets.
1
Take any sea fish (for example: dorado, sea bass, etc.).
- Fish: 1 piece
2
Leave the scales, remove the gills, entrails, and wash the fish under running water.
3
Place foil or parchment paper on the baking tray or grill rack.
4
Spread salt in a layer of 0.5–0.8 cm on the paper (or foil) and place the fish.
- Sea salt: 1000 g
5
For aroma, you can place a little bit of Provençal herbs (or a sprig of thyme/rosemary) inside the fish's belly, just a little to not overpower the delicate taste of the fish.
- Provencal herbs: to taste
6
Completely cover the fish with the remaining salt (like a salt blanket). Place it in a preheated oven (or air grill) at 200 degrees for 17-20 minutes.
- Sea salt: 1000 g
7
After the time has passed, carefully (very hot!), use spatulas or tongs to remove the fish. Tap the salt crust with a spoon or the handle of a knife. Then, remove the skin from the fish by simply lifting it under the fins.