If you’ve never made a salt-encrusted whole fish before, prepare to be completely won over. This dramatic yet surprisingly simple technique seals in moisture and gently steams the fish, yielding impossibly tender, juicy fillets with the most delicate, clean flavor. The salt crust hardens into a shell while baking, insulating the fish and locking in aromatics like fresh oregano, smashed garlic, and lemon slices. The result? Flaky, buttery flesh that practically melts off the bone.
