Recipe courtesy of Clarissa Dickson Wright
1 hr
20 min
4 to 6 servings


  • 1 sea trout, scaled and cleaned
  • Sea salt and freshly ground black pepper
  • Large bunch fresh fennel fronds and stalks
  • 2 1/2 pounds coarse natural sea salt


Preheat the oven to 425 degrees F. Season the inside of the sea trout well with sea salt and pepper, and fill the gut cavity with the fennel fronds and stalks (unchopped). 

Cover the bottom of a large roasting tin with a layer of salt, 1/2-inch deep. Place the trout on top of the salt. Pile the rest of the salt over the fish so that it's completely covered by at least 1/2-inch all over. Don't worry if the head and tail protrude slightly. Sprinkle a little water over the salt. 

Bake for 40 minutes. To test if the fish is cooked, pierce with a skewer; if it comes out warm the fish will be ready. Peel off the salt crust, and the skin should come with it.


Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Whole Branzino Roasted in Sea Salt with Aromatic Herbs

Recipe courtesy of Gino Angelini

Sea Salt Caramels

Recipe courtesy of Liddabit

Whole Chicken, Dry Steamed in Sea Salt and Fresh Sugar Cane: Ga Nuong Lu

Recipe courtesy of Luke Nguyen

Steak "Fried" on Sea Salt

Recipe courtesy of Laura Calder

Sea Salt Caramel Corn

Recipe courtesy of Laura Vitale

Baked Chutney-Stuffed Sea Bass

Sea Bream in Sea Salt with Salsa Verde


So Much Pretty Food Here