The fish is wrapped in gleaming strips of leek before being baked in a salt crust--together, the two layers infuse the fish with hints of citrus and pepper, as well as just the right jolt of saltiness.

Martha Stewart Living, December/January 2015


Recipe Summary

45 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Prepare a large ice-water bath. Working in two batches, blanch leek in a pot of boiling water until just tender, about 2 minutes a batch. Transfer to ice bath to cool, then let drain on a kitchen towel.

  • In a large bowl, combine salt, peppercorns, and orange zest. Stir in egg whites until combined.

  • Stuff fish cavity with thyme sprigs. Starting just below head, wrap leek leaves around fish to completely cover, ending just above tail.

  • Spread half of salt mixture on a parchment-lined rimmed baking sheet about 1 inch larger than fish. Place fish on salt bed; top with remaining salt mixture, pressing to cover all but head and tail.

  • Bake until salt is golden and firm and the tip of a thin, sharp knife pierced through crust into center of fish is hot, 40 to 45 minutes. Using a knife and spoon, break salt crust and remove in sections. Remove excess salt with a pastry brush. With knife, cut fish into 8 even pieces along spine, then transfer to a plate. Remove and discard spine, then cut and transfer 8 pieces of fish from other side. Drizzle with hollandaise and serve, with remaining hollandaise on the side.