Name: Salt-Baked Cod with Lemon and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 700 g cod fillets (skin on or off, about 1-inch thick); 2 kg kosher salt (coarse grain, about 4.4 lbs); 4 pcs large egg whites; 1 pcs lemon (thinly sliced); 0.25 cup fresh dill (roughly chopped); 0.25 cup fresh parsley (roughly chopped); 1 tsp black peppercorns (freshly cracked); 1 tbsp olive oil

A large, rustic ceramic platter overflows with flaky, perfectly cooked salt-baked cod, glistening from olive oil, nestled amongst vibrant lemon slices, fresh rosemary sprigs, and a scattering of sea salt.

Unlock the secret to incredibly tender and moist cod through the ancient technique of salt-baking, a method rooted in traditional curing principles. This recipe encases fresh cod fillets in a thick crust of kosher salt, lemon, and fragrant herbs, creating a natural oven that gently steams the fish to perfection. The salt crust locks in all the natural juices and infuses the cod with bright citrus and aromatic flavors from dill and parsley, resulting in a healthy, fat-free, and remarkably flavorful dish. When the impressive salt crust is cracked open at the table, a fragrant steam rises, revealing perfectly flaky, seasoned fish that practically melts in your mouth. This simple yet elegant preparation elevates cod into a sophisticated culinary experience, showcasing how a straightforward salting method can transform humble ingredients.

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Servings: 4

Instructions

Preparation

1Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper.
2In a large bowl, combine the kosher salt with the egg whites. Mix thoroughly until the salt resembles wet sand and can hold its shape when pressed. The egg whites act as a binder for the salt crust.
3On the prepared baking sheet, spread about one-third of the salt mixture into a bed slightly larger than your cod fillets. This will serve as the base for the fish.

Assembly & Baking

1Arrange the cod fillets on top of the salt bed. Drizzle the fish with olive oil, then place lemon slices, fresh dill, fresh parsley, and cracked black peppercorns evenly over the cod. This infuses the fish with flavor as it bakes within the salt chamber.
2Carefully cover the cod completely with the remaining salt mixture, pressing firmly to form a tight, solid crust. Ensure there are no gaps for steam to escape, as this is crucial for the natural curing and tender cooking process.
3Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the thickest part of the cod reaches 63°C (145°F). The salt crust will harden and turn slightly golden.

Serving

1Once baked, remove the baking sheet from the oven. Let the salt-baked cod rest for 5 minutes.
2Using a spoon or a small hammer, gently crack the hard salt crust open and lift away the pieces. Be careful not to remove any of the fish skin if you've left it on.
3Flake the perfectly cooked, moist cod fillets and serve immediately with extra lemon wedges or your favorite side dishes. Discard the salt crust after removing the fish.

Instructions

Preparation

1Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper.
2In a large bowl, combine the kosher salt with the egg whites. Mix thoroughly until the salt resembles wet sand and can hold its shape when pressed. The egg whites act as a binder for the salt crust.
3On the prepared baking sheet, spread about one-third of the salt mixture into a bed slightly larger than your cod fillets. This will serve as the base for the fish.

Assembly & Baking

1Arrange the cod fillets on top of the salt bed. Drizzle the fish with olive oil, then place lemon slices, fresh dill, fresh parsley, and cracked black peppercorns evenly over the cod. This infuses the fish with flavor as it bakes within the salt chamber.
2Carefully cover the cod completely with the remaining salt mixture, pressing firmly to form a tight, solid crust. Ensure there are no gaps for steam to escape, as this is crucial for the natural curing and tender cooking process.
3Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the thickest part of the cod reaches 63°C (145°F). The salt crust will harden and turn slightly golden.

Serving

1Once baked, remove the baking sheet from the oven. Let the salt-baked cod rest for 5 minutes.
2Using a spoon or a small hammer, gently crack the hard salt crust open and lift away the pieces. Be careful not to remove any of the fish skin if you've left it on.
3Flake the perfectly cooked, moist cod fillets and serve immediately with extra lemon wedges or your favorite side dishes. Discard the salt crust after removing the fish.

Nutrition Information

Calories: 250 kcal
Protein: 45 g
Fat: 5 g
Carbs: 5 g

Nutrient	Per serving
Calories	250 kcal
Protein	45 g
Fat	5 g
Carbs	5 g

Tips

For best results, use fresh, thick cod fillets. Avoid very thin fillets, as they may overcook quickly within the salt crust.