1 x 1.5kg whole Aquna Murray Cod, gutted and scaled

1 x lemon

1 x orange

fennel fronds

Salt bake

6 cups fine sea salt

5 egg whites

125ml water



  1. Fill the belly cavity with sliced lemon, orange and fennel fronds.

Salt bake

  1. Preheat oven to 180°C.
  2. In a large bowl, combine salt, egg whites and water. Mix well until the consistency of wet sand (you may need to add more water).
  3. In a large baking dish, place a thin layer of the salt along the bottom of the tray.
  4. Place the fish on the bed of salt and cover the fish entirely with wet salt.
  5. Bake in the oven for 30 – 35 minutes or until the internal temperature is 60°C.

To serve

  1. With a knife or large wooden spoon, crack the set layer of salt.
  2. Peel back the covering salt layer and discard.
  3. Remove the flesh from the top side of the fish.
  4. With a spatula, flip the fish over and continue to remove the rest of the flesh.