Salt Baked Fish with Pink Peppercorn Sauce

Allison Johnston | 22 May, 2020

            Salt Baked Fish with Pink Peppercorn Sauce



2 lbs of white fish

900 grams of kosher salt

6 bay leaves

1 garlci clove, thinly sliced

10 black peppercorns

2 spring of fresh parsley

4 egg whites, lightly beaten

lemon wedges - optional


1 Tbsp Butter

1 Shallot, thinly sliced

1 Tbsp of pink peppercorns

3/4 cup of clam juice, or fish stock

1/4 cup dry white wine

Maldon salt , to taste

1 Tbsp Fresh Dill, chopped 



1. Heat oven to 400 degrees F.
2. Rinse the sh under cold water and pat dry.

3. Spread a thin layer of kosher salt (about 1/4 of the amount)on the bottom of a roasting pan. Put 3 bay leaves on the salt, and place the sh on top. Put a sprig of parsley, slivers of garlic and the peppercorns into the cavity of the sh. Top the sh with remaining 3 bay leaves. Combine the remaining salt with the water. Pour kosher salt and water mixture over the sh to cover completely. With your hands, mould the salt into the shape of the sh. Brush the egg whites on top. This will help seal the salt crust and keep it together. Place the sh on the middle rack of the oven and bake for 35 minutes.

4. Remove the sh from the oven and scrape off the salt crust. Make an incision along the top of the sh and then peel the skin off. Gently remove the llet from the carcass and put on a plate. Flip the remaining sh over onto a cutting board. Peel off the skin, lift the llet from the carcass and put it on the plate. Garnish with lemon wedges if desired. Serve with the Pink Peppercorn Sauce.


1. While the sh is baking, make the sauce. Sauté the shallots and pink peppercorns in the butter over medium low heat for about 3 to 4 minutes until soft. Increase heat to medium high and add white wine. Let reduce for 2 to 3 minutes. Add the clam juice and bring to a boil. Continue to simmer for 5 minutes. Season the sauce with coarse salt. Add fresh dill and squeeze of fresh lemon juice and serve with the fish.