Salt Baked Fish, Cabbage, and Sautéed Asparagus

Serves 4 | 60 mins


For this staff-meal favorite, we encase the fish in a thick layer of coarse salt before baking to seal in moisture and concentrate the flavor. Ask your fishmonger to gut the fish without fully opening it, preferably leaving the scales intact.


For the fish: 

White fish (medium-sized) 

2 kg coarse salt 

1 egg (whites) or water 


For the cabbage: 

1 pointed cabbage 





For the asparagus: 

1 bunch asparagus 


Lemon juice 




Salt-Baking Process: 

1. Preparing the Salt Crust:

  • Mix 2 kg of coarse salt with a beaten egg white or some water until well combined.
  • Spread the salt mixture onto a baking tray lined with parchment paper.
  • Place the fish on top and generously cover with the salt mixture, leaving a small part of the tail exposed. 

2. Baking the Fish:

  • Preheat the oven to 190°C (375°F).
  • Bake the fish for about 20 to 40 minutes, depending on its size and shape.
  • To check if the fish is done, gently tug on the exposed tail; if it comes off easily, the fish is ready. 



1. Remove the outer layer and stem of the cabbage. 

2. Boil or steam the cabbage until tender. 

3. Cut into wedges and pan-fry the cabbage on one side until crispy, and season with salt and pepper. 

4. Transfer the crispy cabbage wedges to a serving tray. 



1. Remove the bottoms of the asparagus. 

2. Sauté the asparagus with a spoonful of oil until tender. 

3. Season with lemon juice and salt before serving. 



1. Carefully remove the salt layer from the fish and serve the fillets. 

2. Arrange the crispy cabbage wedges and sautéed asparagus around the fish. 

3. Add a spoonful of Ocean à la crème to each fillet, adding a creamy and flavorful finishing touch to the dish.  

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