At the heart of all Sicilian cooking lays a handful of essential ingredients - olive oil, sea salt, capers, anchovies, and tomatoes. Following these simple principles, I propose to offer you a recipe for whole fish baked in a crust of salt. In Italy’s coastal areas, fresh whole fish is often baked in a salt crust, a cooking method developed by the Etruscan, a civilization of ancient Italy.

The method, common in Sicily is remarkably simple and produces an exceptionally moist, perfectly seasoned fish with little effort. Fish is usually stuffed with aromatic herbs, and baked covered with a salt crust. Once cooked, the crust is then broken open revealing the plump flesh. The fish is taken apart and served with a drizzle of fragrant extra virgin olive oil and a wedge of lemon, both showcasing the essence of the fish.

Served in typical family dining style, this fish is dazzling, especially when “whacked open” with a hammer! Most Americans do not cook whole fish, but if you love fish, this is a technique you must try.