The preparation of salt-crusted fish is a ritual that celebrates the freshness of the catch, an emblematic dish of Apulian tradition. This cooking method, which involves wrapping the fish in a blanket of coarse salt, not only preserves the juiciness and flavor of the fish but also creates a crust that breaks open at the moment of serving, revealing tender and fragrant flesh. In Puglia, this dish is a true symbol of family dinners, where fresh fish, often just caught, becomes the undisputed star of the table. Perfect for a special dinner or a Sunday lunch, salt-crusted fish pairs beautifully with a side of seasonal vegetables, enhancing the authenticity of Mediterranean flavors. Preparing it is a simple act, but one that requires attention and care to ensure a result that will delight everyone.

Gut the fish and wash it very well. Do not scale. In a suitable earthenware dish with a double lid or more simply in a baking tray, place a thick layer of coarse salt. Lay the fish on top and cover it with a blanket of salt. Bake in a hot oven (200°C) for about half an hour. Serve the fish at the table covered with the salt crust. Break the crust, skin the fish, and serve it seasoned with pepper at most.