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3 pounds kosher salt
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6 large rosemary sprigs
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10 thyme sprigs
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4 bay leaves
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One 2 1/2-pound whole dorade or red snapper with scales, gutted
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2 tablespoons Spanish extra-virgin olive oil
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Flaky sea salt, for serving
Salt Baked Fish
Chef José Andrés bakes whole fish in a salt crust until it's perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking.
Nutrition Information
233
Calories
11g
Carbohydrates
14g
Protein
425mg
Potassium
5g
Fiber
3g
Sugar
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