Once the salt is peeled away, this dish makes a beautiful presentation. Dress fish with a flavorful extra-virgin olive oil.


Recipe Summary

20 mins
15 mins
2 mins
37 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C).

  • Insert lemon and lemon thyme into the cavity of the fish.

  • Mix salt and egg whites together in a large bowl.

  • Spread 1/2 the salt mixture on a large baking sheet. Lay fish on top. Pour remaining salt mixture on top. Pack down tightly so fish is sealed in salt.

  • Reduce oven temperature to 400 degrees F (200 degrees C). Bake fish in the preheated oven until an instant-read thermometer inserted through the salt and into the fish reads 120 degrees F (49 degrees C), 15 to 20 minutes.

  • Cool fish for 2 minutes. Crack the salt coffin with a wooden spoon. Peel away the salt and discard. Transfer fish to a serving dish using 2 spatulas.

Cook's Notes:

Substitute thyme for the lemon thyme if desired.

Use trout or salmon instead of striped bass if preferred.

The general rule is to cook the fish 10 minutes for every inch of thickness the fish is at its thickest point.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. Since the salt coffin is discarded, the actual amount of salt consumed will vary.

Nutrition Facts

354 calories; protein 58.6g 117% DV; carbohydrates 2.1g 1% DV; fat 11.2g 17% DV; cholesterol 205.5mg 69% DV; sodium 121298.3mg 4852% DV. Full Nutrition