Wholefood Recipes by Holly Davis

Salt-baked mackeral

The sea salt contracts the skin, making it easy to peel away from the flesh so you can eat the fish in juicy flakes. Serve with fresh, crisp vegetables and generous amounts of lemon, for squeezing.

Let your guests know that they will need to remove the skin; it should peel off easily revealing the succulent flesh beneath.

I love the simplicity of this dish and the alchemic use of the salt.

About mackerel

Mackerel are great, local, sustainable fish that offer us plenty of anti-inflammatory omega 3 oils in a completely delicious form. One of the best things about eating these and other sustainable species is that they are always the least expensive fish on offer. It is pretty fair to say that if you are looking to lower your impact on the sea choose your fish by price. The higher up the food chain a fish species is, the longer it takes to grow and the more toxins it accumulates.

Tips to remember when handling raw fish

Wash everything that has come into contact with the fish with cold water before using hot soapy water. This ensures that any blood present is rinsed away. Hot water will burst the blood vessels and drive the ‘fishiness’ into your board, etc.

If your hands smell, wash your hands in the water running off a stainless steel object. This eliminates fishy odours.

Salt-baked Fish
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The salt-crusting over the fish appears madness – who could eat so much salt? However, it is not used to impart its flavour, the role of the salt is to intensify the heat and to ensure the fish does not dry out. These small fish take only a few minutes to grill each side and the end result is not salty at all.
Salt-baked Fish
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The salt-crusting over the fish appears madness – who could eat so much salt? However, it is not used to impart its flavour, the role of the salt is to intensify the heat and to ensure the fish does not dry out. These small fish take only a few minutes to grill each side and the end result is not salty at all.
Servings Prep Time Cook Time
2people 10mins 20mins
Servings Prep Time
2people 10mins
Cook Time
20mins
Ingredients
Servings: people
Ingredients
Servings: people
Instructions
  1. Gut and scale each fish.
  2. Wipe each fish so it is clean and dry inside and out.
  3. Place on a chopping block and make two or three cuts into the body on a diagonal, pointing backwards from the head end, on both sides of the fish. This assists in cooking the fish evenly.
  4. Place a sheet of baking paper onto a grill tray and lay the fish on top.
  5. Sprinkle the upper side of each fish with a generous layer of coarse sea salt, from head to toe.
  6. Do not overfill the tray; allow room for the fish to grill evenly.
  7. Turn the grill to high and position the tray so that the fish are about 5cm beneath the heat source.
  8. Grill for approximately 5–7 minutes or until each fish is browning and the tails are crisp. You may need to rotate the tray to ensure even cooking.
  9. Remove the tray and carefully turn over each fish then coat with a layer of sea salt in the same fashion.
  10. Return to the grill and cook a further 5–7 minutes.
  11. Remove from the grill and serve while still hot.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

Leave a Reply