Salt-baked fish

Name: Salt-baked fish (Dorado a la sal)
Cuisine: Argentine
Ingredients: fresh herbs and lemon wedges, to garnish; fresh herbs and lemon wedges, to garnish; 2 kg/4½ lb dorado, sea bass, or similar whole fish, scaled and gutted; 2 kg/4½ lb dorado, sea bass, or similar whole fish, scaled and gutted; ground black pepper; 2 lemons, halved; ½ bunch fresh dill, chopped; ½ bunch fresh thyme leaves; 2 kg/4½ lb dorado, sea bass, or similar whole fish, scaled and gutted; ½ bunch parsley, chopped; 2 kg/4½ lb rough sea salt or rock salt; 2 kg/4½ lb rough sea salt or rock salt

Dorado a la sal

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Dorado are huge river fish which come from the tropical regions of Argentina and can weigh as much as 65kg/150lb. They have beautiful gold-coloured skins and firm, slightly oily meat. Sea bass, used here, is a good substitute.

Ingredients

2 kg/4½ lb rough sea salt or rock salt
½ bunch fresh th

Americas
Argentina
Fish course
Pescatarian
Gluten-free

Method

Put the salt in a bowl with the herbs and add 45ml/3 tbsp tablespoons of water. Stir until evenly mixed.
Preheat the oven to 200°C/400°F/Gas 6. Squeeze the lemon juice over both sides of the fish, then place the squeezed lemon halves in the cavity of t