Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

For seven years, chef/owner Cristian Pietoso has awed guests at Via Vite with his flaming salt-crusted branzino. “After the first one left the kitchen,” Pietoso claims, “everyone wanted an order.” The ...

Wrapped in a thick salt shell, this whole scophthalmus (turbot) bakes gently in its own juices, yielding a moist and delicately seasoned interior. Cracking the crust at the table adds drama and ...

1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy, may be substituted), cleaned, gutted, and scaled Preheat the oven to 450 degrees. Whisk egg whites till they form soft peaks, and ...

As it emerges from the kitchen, the white glistening oblong gives no hint as to what it is, but it is carried so gently and with such a sense of reverence you could imagine it had some religious ...

This twist on fried fish tastes like a fish taco on a corn tortilla, but it looks more like an elegant entree. 4 (6-ounce) fillets of black drum (or other flaky white fish such as snapper or perch) ...

A salt-baked fish is both one of the simplest and most glamorous dishes you can bring to the table. On one hand, it is nothing more than a pile of hardened salt with a whole cooked fish buried in it.