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Prep Time: 15 Minutes
Yields: 4 Servings

Suggested fish for this dish are redfish, red snapper, rockfish, drum, sheepshead, striped bass or porgy. Although this recipe calls for a lot of salt, the fish does not taste salty at all, but is rather moist and fresh tasting. The moistened salt acts as a seal to keep in juices and flavor.

1 whole fish (3-3½ pounds), cleaned and scaled, head and tail on
4-5 pounds coarse or kosher salt
10 sprigs one of following herbs: rosemary, thyme, dill, fennel or mint
1 cup cold water

Preheat oven to 400°F. Line a baking dish with heavy foil. Cover bottom with a layer of salt. Lay fish on salt and place 4 sprigs of herb in cavity of fish and 4 sprigs on top. Cover fish completely with salt. Slowly pour water evenly over the salt-covered fish. Bake about 1 hour or until fish reaches an internal temperature of 140°F at thickest part of fish. Remove from oven and break salt crust by tapping with a mallet or pestle and place fish on a heated platter. Remove skin and wipe away any remaining salt. Garnish with remaining herbs and serve with a sauce or flavored butter.





















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