Fish with tomato and Basil vinaigrette

Good morning! Have you ever prepared salted fish? Probably, Indeed certainly already know this kind of cooking fish, but I there speak the same, because you never know. Is, In addition, in addition to the recipe salt fish, I leave you the recipe for a warm vinaigrette, incredibly easy and tasty. The salt glaze is a natural cooking, that is done in an oven at high temperature, about 200 degrees: Salt screen, that cooking becomes a solid crust, the fish is cooking with steam without suffering loss of fluid and remains so moist and soft. Is’ essential that the fish is not scaled, but just gutted. For every pound of fish, the basic recipe requires 1,5 kilograms of salt or up (or half and half as long). I put the salt in a bowl and from half a glass of water, that will serve to shrink on the fish without difficulty. Cooking is about 30 minutes per kilogram of fish weight. The advantages of this are the many: a fish is always cooked to perfection if you respect the times and amounts, organoleptic and nutritional qualities of the fish remain intact, no use of fats, doesn't spread any fishy smell in house. Once cooked, you only have to remove the salt crust, remove the skin, It will be gone in a minute, and serve your fish. And here comes my vinaigrette! You can season the fish with salt as you wish, even just with olive oil and lemon, But if you want to prepare something different for your guests try this sauce taste fresh and pungent. Is’ very simple but will enhance your beautiful fish! Have a good day!


Print This


  • a red snapper or a common Pandora from 1 kg approx
  • 1,5 kilos of salt (big or up, I used fine salt)
  • For the vinaigrette:
  • 80 ml of olive oil (73,6 grams)
  • 2 cloves of garlic
  • organic lemon juice
  • 4 round tomatoes not too ripe
  • fresh basil, to taste
  • salt and pepper, to taste



Fish with tomato and Basil vinaigrette

To prepare the fish in salt with tomato vinaigrette, Preheat oven to 200 degrees static. Place in a bowl with salt, pour half a glass of water and mix with your hands: You should have a slightly damp rooms, some’ like sand. Place at the bottom of the baking dish on a bed of salt, carefully place the fish and cover with remaining salt. Put a layer a little’ more often on the tail, that being thin bake before, and one a little’ less often on the rest of the fish. Bake for 30 minutes in the event that your fish is from a pound of weight or do the necessary calculations, are critical!

For the vinaigrette, put the oil in a small saucepan, lemon juice and garlic. Heat over a very low heat: should never Simmer. Meanwhile, Peel tomatoes (Cross slit and plunge them in boiling water for 10 seconds, the skin will come off smoothly), cut them in half and remove the seeds and vegetation water. Cut the tomatoes into cubes or strips. Wash the Basil (abundant). Beat with a whisk or a fork hot oil, along with lemon and, When emulsified, Add the tomatoes and Basil. Keep the sauce warm, always in focus light.

Remove the salt crust from fish, remove the skin with scales and bones. Arrange the red snapper fillets with salt on individual plates and drizzle with the vinaigrette, garnish the dish with ground black pepper and fresh basil leaves. Serve immediately. Bon appétit!

THE PAIRING: We recommend to combine this delicate recipe with a beer. We chose Amber, Lager beer produced in Sicily by the brewery Igbinidu Sant'Agata di Militello (Messina). Is a beer smells of citrus and light taste with delicate bitter.

You might also like


Giovanni April 6, 2017 at 11:37

Hi Ada,
This morning there were two big bream fish in fresh from the Aeolian. I was reminded of this recipe and I could not resist. Looks like it came all right (the vinaigrette is fragrant).
I need your advice: having to consume the dish tonight I filleted and cleaned the fish flesh placing it in the fridge well covered. Same thing for the sauce. The fisherman has recommended, because the pot does not spoil, to bring back the fish at room temperature without heating it to sprinkle with vinaigrette warmed only a few moments before serving. I do so? Thank you and, As always, congratulations for your work.

Ada Parisi April 6, 2017 at 11:45

The fisherman is absolutely right. Keep the fish out of the fridge for at least half an hour before dinner and place the warm vinaigrette over when the portions, plate to plate. I am very happy that you have tried this recipe! Let me know, and say hi to the Aeolian sea bream, I seem to smell it! ADA

Giovanni 7 April 2017 at 13:03

Brushed dishes completely, ADA … With final Bootie all Diners! Hello and thank you again.

Ada Parisi April 12, 2017 at 13:28

Sorry for the delay in responding but I was around! I'm so happy!!! a warm greeting, ADA

Paola 19 August 2015 at 14:38

Dear Ada are just happy. .. glad I met you that from great recipes and great tips! !
Then what about a good companion and know your chosen Island my countryman. .. I hope to be able to share with you our two wonderful cultures…Sicily is a place to go and see. I think it's gorgeous and I'd really like to visit! !
UNU basu Adiscedda ...;-)

Ada Parisi 20 August 2015 at 14:51

Dear Paola, I really hope we will compare often on kitchen! I know well and I love that sarda! Try making the cake of peaches and almonds with your peaches in San Sperate! I embrace you!ADA

Hedwig 19 August 2015 at 12:36

Fabulous. You know the salt glaze I also made but this with the vinaigrette is excellent. Ciaoooo

Ada Parisi 20 August 2015 at 14:51

So glad you like it! I embrace you strong Hedwig!

Ferdi 19 August 2015 at 12:29

Hi Ada! I'm Sicilian and I often do the fish in salt. 25 minutes per kg is the cooking time which I adopt and the result is a cooked fish, moist and ever stringy.
I season with only a little olive oil, but I'll try the sauce which I think does not distort the flavor of the fish.
Congratulations on the blog. Ferdi

Ada Parisi 20 August 2015 at 14:54

Hi Ferdi, Welcome and thanks for compliments, It takes passion and commitment and I am happy that you see. I also love that the taste of Sicilian from fish may not be covered by the vinaigrette dressing but this exalts. I'd like to have your opinion. Let me know, ADA

Ferdi September 7, 2015 at 19:12

Just returned from marsala, How to practice, sea bream baked in salt, but topped with “”ada parisi vinaigrette””.
Supreme. Chapeau.

Ada Parisi September 7, 2015 at 22:32

Thanks, of heart. I Love Marsala, I ate a pesto alla trapanese amid the salt pans that still I dream at night, in a lunar landscape where salt was bright as diamonds. See you soon, ADA

Paola 19 August 2015 at 09:50

Ada Bonjour. can't wait to try this wonderful recipe ... Sicilian island but are not my beloved land of Sardinia. and thanks to the paradises where we live the tasty fish not missing…I'll let you know if you like..

Ada Parisi 19 August 2015 at 12:18

Hello Paola! But you know that Sardinia is the other half of my heart? My partner is Serdiana and I come very often! Let me know what do you think of this recipe, should feel the taste of the sea!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.