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Woodee Salt Baked Fish with Lemon Dressing

What’s your favourite way to cook fish? Have you tried salt baking it over fire? Here’s our recipe for salt-baked sea fish from our Cookout Live.


  • 2kg Table salt

  • Zest 1 lemon

  • 1 tbsp dried thyme

  • 3 Egg Whites –lightly whisked

  • 2 whole fish – Sea Bass/Trout/Dorade – washed and the gut removed

Lemon Dressing

  • 3 tbsp rapeseed oil

  • 1 tbsp lemon juice

  • ½ tsp Dijon mustard

  • Salt, Pepper and Sugar

  • 1tbspn chopped parsley

  • Tinfoil


Let’s Cook

In a large bowl, put together the salt, lemon zest and thyme, give a good stir before adding the egg white and water to bind.

Lay a double layer of tin foil onto your work surface and place ¼ of the salt mix on the foil, flatten out to the size of the fish and lay the fish on top. In the cavity pop in a couple of lemon slices. Top the fish with another ¼ of the salt mix and encase the whole fish, packing the salt well around the shape of the fish.

Fold the foil - head and tail end first then roll the rest of the foil around the fish creating a tight parcel. Repeat this with the other fish

Place the fish parcels on top of the grill and cook for 30- 40 minutes depending on how hot your fire is.

When cooked the salt parcel should be solid to touch, and if you have a food thermometer place this into the thickest part of fish and it should reach a temperature of 60°c

In a jam jar put all the ingredients for the lemon dressing in and give a good shake, taste to check the seasoning, and adjust if needed.

When the fish is cooked, remove the salt crust and peel away the fish skin, carefully remove the fillets from the body of the fish and place them onto some salad leaves and drizzle over the lemon dressing. Enjoy!

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Woodee Salt Baked Fish with Lemon Dressing