Salted Fish with Olive Oil and Herbs

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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 even tastier.


  • 4 whole fish weighing 450 g each approx. or 4 × 170 g fillets of white fish, e.g. bass,


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