Fish Fillets Baked on Rock Salt

Servings 5
Prep Time


  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 tbsp Sugar
  • 2 tbsp fresh minced herbs (tarragon, basil or thyme)
  • 1 tbsp capers
  • 1 tsp Salt
  • 1/4 tsp freshly ground white pepper
  • 1 1/2 lbs fish fillets with skin
  • olive oil
  • Salt
  • freshly ground white pepper
  • rock salt


  1. Combine first 7 ingredients for Herb Vinaigrette. Cut fish into serving-size pieces. Brush olive oil on flesh of fish; sprinkle with salt and pepper. Cover a large jelly-roll pan with 1/2-inch deep rock salt. Arrange fish, skin side down on rock salt. Bake in a preheated 400 F oven until fish just flakes with a fork (about 10 minutes per inch measured at its thickest part). Remove from oven, cover loosely with foil, let stand 3-5 minutes.
  2. To Serve: Use a wide spatula to remove fillet from salt onto dinner plates. Serve with Herb Vinaigrette.