Riba u soli (Salt-Baked Fish)

Ingredients

• 1 whole sea bass or sea bream (about 2 pounds / 900g) 1 whole sea bass or sea bream (about 2 pounds / 900g)
• 4 kg (8.8 lbs) coarse sea salt 4 kg (8.8 lbs) coarse sea salt
• 4-5 sprigs of fresh rosemary 4-5 sprigs of fresh rosemary
• 4-5 sprigs of fresh thyme 4-5 sprigs of fresh thyme
• 1 lemon, sliced 1 lemon, sliced
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 40g
• Fiber: 0g
• Salt: 10g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Rinse the fish under cold water and pat dry with paper towels.
3. 3.
   In a large mixing bowl, combine the sea salt, rosemary, and thyme.
4. 4.
   Spread a layer of the salt mixture on a baking tray, creating a bed for the fish.
5. 5.
   Place the fish on top of the salt bed and stuff the cavity with lemon slices and a few sprigs of herbs.
6. 6.
   Cover the fish completely with the remaining salt mixture, ensuring it is tightly packed.
7. 7.
   Transfer the baking tray to the preheated oven and bake for 30-40 minutes, depending on the size of the fish.
8. 8.
   Remove the tray from the oven and let it rest for 10 minutes.
9. 9.
   Crack open the salt crust using a knife or a mallet, and carefully remove the crust.
10. 10.
    Gently lift the fish onto a serving platter, drizzle with olive oil, and garnish with fresh herbs.
11. 11.
    Serve the salt-baked fish immediately, accompanied by lemon wedges.

Treat your ingredients with care...

• Sea bass or sea bream — Choose fresh fish with clear eyes and shiny skin. Ask your fishmonger to clean and scale the fish for you.
• Coarse sea salt — Make sure to use coarse sea salt, as it helps to form a solid crust during baking.

Tips & Tricks

• To ensure a moist and flavorful fish, drizzle the fish with olive oil before baking.
• Use a meat thermometer to check the internal temperature of the fish. It should reach 60°C (140°F) for perfectly cooked fish.
• Serve the salt-baked fish with a side of roasted vegetables or a fresh salad to complete the meal.
• Experiment with different herbs and citrus fruits to add your own twist to the dish.
• Leftover salt can be reused for future salt-baking or discarded.

Serving advice

Serve the salt-baked fish as the centerpiece of a family-style meal. Place it on a large platter and let everyone admire the impressive presentation before carving and serving individual portions.

Presentation advice

When presenting the salt-baked fish, crack open the salt crust at the table to create a sense of anticipation and drama. The unveiling of the perfectly cooked fish will surely impress your guests.