Cod in salt crust

Cod in salt crust

Baked fish in salt crust is a delicious and healthy dish. You will be surprised how tender and aromatic the fish fillet turns out in a salt crust. And ... that it is impossible to spoil this fish by adding too much salt!


  • 5 big chicken eggs
  • 1 lemon
  • 250 g of sea salt
  • 400 g of flour
  • 1 kg of cod
  • 1 bunch of green
  • Water as needed


To prepare cod in salt crust, you need a good amout of salt, 250 g in total. That sounds a bit scary, but do not be afraid that this might be too much. The salt only serves as a kind of sarcophagus. When heated in the oven, the salt turns into a solid crust, keeping liquid and juices inside. In this dish the fish is stuffed with herbs and enriched with lemon juice, making the fish fillet tender and juicy.

If you are not a fan of cod, choose a fish to your liking. The important thing to remember is that the fish should not have too many bones. Enjoy!

Cod in salt crust - detailed photo recipe

50 minutes

1. Separate egg whites from egg yolks.

2. Season the egg whites with salts and beat them to a foam.

3. Add salt to the flour and mix with the egg whites.

4. Knead dough.

5. Roll out dough.

6. Beat the egg yolks.

7. Spread the egg yolks over the dough.

8. Place the fish on the dough and stuff it with herbs and lemon.

9. Cover the fish with lemon slices and wrap the dough completely around it.

10. Place the fish in dough on baking paper and brush on all sides with egg yolk.

11. Bake for 35 minutes at 180 ºC in the oven.

12. Cut open the dough and take out the fish fillet. Serve with lemon and caviar.

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