Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy, may be substituted), cleaned, gutted, and scaled Preheat the oven to 450 degrees. Whisk egg whites till they form soft peaks, and ...

There’s no centerpiece quite as dramatic than a salt-baked fish. It’s all about making a tight seal with the salt crust—it forms a mini-oven around the fish, keeping the flavors of the aromatics ...

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Dear Lisa: I recently had a salt-crusted fish at a restaurant, and I was really impressed by both the presentation and the taste. I would like to try making it at home. Do you have any advice? Thank ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

The effect of salt-baking is similar to baking (steaming) in parchment paper, Stewart writes in her newest cookbook, "Martha Stewart's Cooking School." The salt absorbs steam and becomes a hard shell ...

Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Whether you're fishing or fishing for a deal at your seafood counter, we have plenty of ...