Recipes
Salt Baked Fish
- Banana Bread
Chef José Andrés bakes whole fish in a salt crust until it's perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking.
Ingredients
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3 pounds kosher salt
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6 large rosemary sprigs
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10 thyme sprigs
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4 bay leaves
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One 2 1/2-pound whole dorade or red snapper with scales, gutted
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2 tablespoons Spanish extra-virgin olive oil
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Flaky sea salt, for serving
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