Salt-Baked Citrus Fish Inspired by the Dead Sea
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September 30, 2025
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Ingredients
-
4 fillets Sea bream fillets
(Each approx. 180-200g, skin-on for flavor; substitute with sea bass or grouper.)
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1.2 kg Kosher salt
(Forms the crust, mimics high salinity of Dead Sea.)
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4 large Egg whites
(For binding the salt crust.)
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1 large Fresh orange
(Zested & thinly sliced. Use sweet citrus for balance.)
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1 large Lemon
(Zested & thinly sliced.)
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3 tbsp Olive oil
(Extra virgin preferred.)
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4 sprigs Fresh Thyme
(Or substitute with rosemary.)
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80 grams Green olives
(Pitted and chopped.)
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1 tsp Black pepper
(Freshly ground.)
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2 tbsp Fresh flat-leaf parsley
(Chopped, for garnish.)
(Each approx. 180-200g, skin-on for flavor; substitute with sea bass or grouper.)
(Forms the crust, mimics high salinity of Dead Sea.)
(For binding the salt crust.)
(Zested & thinly sliced. Use sweet citrus for balance.)
(Zested & thinly sliced.)
(Extra virgin preferred.)
(Or substitute with rosemary.)
(Pitted and chopped.)
(Freshly ground.)
(Chopped, for garnish.)
Nutrition
- Servings: 4
- Serving Size: 1 fillet (approx. 250g)
- Calories: 310 kcal
- Carbohydrates: 0 g
- Protein: 32 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 1120 mg
- Cholesterol: 87 mg
- Calcium: 63 mg
- Iron: 1.9 mg
Instructions
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1 - Preheat Oven:
Preheat your oven to 210°C (410°F). Prepare a large baking tray with parchment paper for easy cleaning.
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2 - Mix salt crust:
In a large bowl, mix kosher salt with egg whites and orange/lemon zests until the mixture feels like wet sand.
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3 - Prepare fish:
Pat the fish fillets dry. Drizzle evenly with olive oil and a bit of black pepper. Layer with orange and lemon slices.
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4 - Assemble salt crust:
Press about one-third of the salt mixture onto the tray as a bed. Place fillets skin-down with slices, thyme, and olives (if using) over the bed. Cover fully with the rest of the salt mix, pressing tightly to seal.
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5 - Bake the fish:
Place tray in oven and bake for 26–28 minutes, until the salt crust hardens and is lightly browned.
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6 - Crack and serve:
Remove from oven. Strike the salt crust with a spoon to crack it open. Carefully remove fillets (avoiding salt), garnish with parsley, and serve warm.
Preheat your oven to 210°C (410°F). Prepare a large baking tray with parchment paper for easy cleaning.
In a large bowl, mix kosher salt with egg whites and orange/lemon zests until the mixture feels like wet sand.
Pat the fish fillets dry. Drizzle evenly with olive oil and a bit of black pepper. Layer with orange and lemon slices.
Press about one-third of the salt mixture onto the tray as a bed. Place fillets skin-down with slices, thyme, and olives (if using) over the bed. Cover fully with the rest of the salt mix, pressing tightly to seal.
Place tray in oven and bake for 26–28 minutes, until the salt crust hardens and is lightly browned.
Remove from oven. Strike the salt crust with a spoon to crack it open. Carefully remove fillets (avoiding salt), garnish with parsley, and serve warm.
More About: Salt-Baked Citrus Fish Inspired by the Dead Sea
Dead Sea Citrus Fish Bake: History and Craft
The 'Dead Sea Citrus Fish Bake' is a highly original recipe inspired by ancient and modern Israeli culinary traditions. Set against the backdrop of the world-famous, mineral-rich Dead Sea, this dish borrows both geographical context and the cultural cooking techniques intrinsic to the Levant.
Historical & Cultural Significance
Salt-baked fish is a culinary tradition that reaches back to ancient times, originating from the necessity to preserve and tenderize seafood. The Dead Sea, with its world-renowned high salinity, has long fascinated travelers and locals alike with its powerful minerals, dramatic landscapes, and health-related properties. This unique citrus fish bake borrows from this heritage — not only is salt a key player, but bright Mediterranean citrus and delicious briny olives reflect today's cosmopolitan Israeli tables.
Quality Israeli sea bream (aka 'denise' in Hebrew) or similar fish easily absorbs surrounding flavors, making it an ideal choice for a salt crust bake. Oranges, lemons, and flaky sea salt are found in many homes and markets across Israel, and their inclusion here adds both freshness and authenticity.
Recipe Tips & Unique Aspects
1. Substitution tips: Don’t shy away from alternative white fish such as branzino, grouper, or even thick fillets of trout — just be sure to adjust the time so flesh is just-cooked. Olives and fresh herbs highlight the Mediterranean feel but can be omitted or customized as you wish.
2. The Salt Crust: Mixing egg whites with copious salt mimics the mineral-laden silt of the Dead Sea. While the salt creates a hard casing in baking, it doesn’t make the fish overly salty—the crust seals in moisture, steaming the fish and infusing it with citrusy aroma. Removing the crust requires care: use the back of a sturdy spoon to gently crack it and lift the pieces away.
3. Vibrant Garnishes: Beyond parsley, try adding pomegranate arils or sumac for extra regional flair. A light olive oil drizzle just before serving brings luscious richness.
Memories & Serving Ideas
I've served this dish at both festive family gatherings and casual seaside cookouts. The drama of breaking open the crust never fails to captivate guests. Serve it with warm challah, Israeli salad (dice tomatoes, cucumbers, herbs), or roasted potatoes. Pair with crisp white wines like Sauvignon Blanc for a refreshing lift.
Nutritional and Dietary Notes
Despite the salt crust, most sodium doesn't penetrate, but moderate your salt in other meal components if sensitive. The protein-rich fish, citrus, and olives make it Mediterranean-diet friendly and balanced.
Why 'Dead Sea'?
This dish is the embodiment of location and inspiration. The bold use of salt harks directly to the Dead Sea’s legacy, while sweet, sun-bright citrus nods to the lush orchards along Israel’s Flatlands. The interplay between land, water, and tradition is playfully and deliciously brought to life.
Enjoy the ritual and spectacle of this special bake — and experience a fusion of ancient minerals and vibrant modern flavors, right at your own table.
