Kristen is the Senior Editor of Food52

added over 2 years ago

Here's a fantastic recipe, with a parsley gremolata: http://bit.ly/aWoBDz

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Bevi added over 2 years ago

I have never baked a fish in salt, but Thomas Keller has a recipe for Salt-Crusted Striped Bass in his Ad Hoc at Home cookbook. He writes that "cracking the crust is an event." He also suggests serving it with either Gremolata or Lemon Aioli.

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anyone added over 2 years ago

Basically all you do is lay your fish on a bed of salt and cover it completly with salt. I like to use kosher. All this seems to do is create a even heated croc.

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