This is our go-to recipe on Good Friday. It’s easy, feeds a lot of people and goes so well with our white wines. Our tip? Order our seafood-friendly white wines if you’re entertaining over Easter. We usually serve this fish with a salsa verde made with mint, dill and parsley – the perfect accompaniment.

Serves 6
Preparation and cooking time: 50 minutes



2.2kg snapper or other white fish
2kg rock salt
1kg fine salt
1 egg white
10 sprigs thyme
2 sprigs rosemary
6 fronds fennel
6 thin slices lemon



Preheat the oven to 200°C. Pat the fish dry inside and out with paper towels. Stuff each fish cavity with half the herbs and lemon. Brush outside of the fish with olive oil.

In a bowl, mix together the salts and the egg white with your hand. Add water a bit at a time until the mixture reaches the consistency of just wet sand.

In a large baking dish, create a layer of the salt mixture approximately the size of the fish, about ½ cm thick. Place the fish flat onto the salt and mound the salt around the fish, about ½ cm thick, creating a tight seal. Leave the head and tail exposed.

Bake for 30 minutes, then allow to rest for 10 minutes. Carefully break the salt crust and serve the fish immediately.

Original recipe can be found here.

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