Tonight I am cooking eight fish in a salt crust. I was thinking of cooking the fish together, divided between two baking sheets, four fish per sheet. First of all, has anyone cooked multiple fish in a salt crust before? Also, does anyone have an idea on the timing? I know I'd cook at 400-425F for 25 minutes for one, 3-pound fish, but I am wondering about my eight, just north of 1-pound fish?
Any advice would be appreciated!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)