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Recipe for :

Red mullet baked in sea salt

This recipes comes from The Fish Society a UK business which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"Baking fish in salt is a ludicrously easy cooking method, which may be used for any kind of fish. The salt coagulates into a brittle mass, like rock, which enables you to start the proceedings at the table in a spectacular manner by cracking the rock open to reveal the fish".


1 pack red mullet
about 1 kg sea salt
1 egg white
1 tbsp water
2 tbsps chopped herbs (eg tarragon, rosemary, chervil, fennel, dill)

  • Preheat oven to 190ºC / 380ºF / Gas 5.
  • Season fish with pepper and herbs.
  • Tip salt into mixing bowl. Beat water and egg white and add to salt. Turn over several times, rapidly, to make the salt fairly sticky.
  • On a baking tray, make bed of salt one centimetre / half inch thick and just wide enough to accommodate the fish. Place fish on bed and cover with remaining salt. Pat down gently.
  • Bake in the oven for 15 minutes. This should be long enough for our whole red mullet which weigh around 200 grams each. If using this method with a bigger fish, bake for longer - say up to 30 minutes for a 900gm / 2lb fish.
  • To serve, crack open salt crust and remove fish carefully to plate.

Serves 2

The Fish Society