Salt baked fish is such a tasty and festive way to prepare and serve fish. Salmon and multiple kinds of white fish all work really well, but this black cod turned out especially delicious. Flavorful enough to stand alone without a side dish, or with a simple salad, but absolutely divine with this creamy bacon and egg potato salad with a salty crunch (recipe here) and with earthy tasting padrón peppers (recipe below).
salt baked black cod
1 black cod, about 3 pounds
1 sliced lemon
2 thinly sliced garlic cloves
a few sprigs of fresh dill
2.5 pounds corse salt, such as pink Himalayan
4 egg whites
Clean the fish and stuff it with sliced lemon, garlic and dill.
Lightly whisk the egg whites and mix in the salt.
Pour a thin layer of salt mixture into the bottom of an oven safe baking dish and place the stuffed fish on top. Cover with the remaining mixture and pack tightly to create a seal. Depending on preference, the head and tail can be covered or uncovered.
Bake at 350F/175C for 45 minutes.
Let rest for about 10 minutes before cracking the salt crust and serving the fish.
grilled padrón peppers
½ pound padrón peppers
1 tablespoon oil
Toss peppers in oil and place on a hot outdoor grill or indoor griddle. Turn occasionally until they soften and start to char.
Sprinkle with coarse salt and serve hot.
Garnished with Chinese chive flowers.
Large Flame Roaster from Emile Henry.
Photography by Philip Blankenship