Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

I met an incredibly talented French-Italian chef in Paris, who introduced me to the freshest most vibrant spring vegetables. He served them with this fish dish - simply encrusted in salt then baked, ...

Dear Lisa: I recently had a salt-crusted fish at a restaurant, and I was really impressed by both the presentation and the taste. I would like to try making it at home. Do you have any advice? Thank ...

A practical guide to building the salt crust, baking the fish, and cracking it open for perfectly cooked, tender meat.

There’s no centerpiece quite as dramatic than a salt-baked fish. It’s all about making a tight seal with the salt crust—it forms a mini-oven around the fish, keeping the flavors of the aromatics ...

1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy, may be substituted), cleaned, gutted, and scaled Preheat the oven to 450 degrees. Whisk egg whites till they form soft peaks, and ...

The effect of salt-baking is similar to baking (steaming) in parchment paper, Stewart writes in her newest cookbook, "Martha Stewart's Cooking School." The salt absorbs steam and becomes a hard shell ...