Salted Fish with Olive Oil and Herbs

Preparation info

  • Serves


    • Difficulty


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Anne Willan of La Varenne Cookery School in Paris told me about salting fish in this Japanese way; it intensifies the flavour and makes it taste even more delicious.


  • 4 whole fish weighing 1 lb (450 g) each approx. or 4 × 6


If you are using whole fish, gut them carefully, scale if necessary and wash and dry well with kitchen paper. Cut 3 or 4 deep slashes diagonally on each side, almost to the bone. Put the fish on a tray and sprinkle it on both sides with coarse sea salt. Leave in the fridge for 2–3 hours, turning occasionally.

If you are using fish fillets there is no need to slash them, but salt them an