In With Love, Meghan, the kitchen becomes more than a place for cooking—it’s where stories are shared, memories are made, and everyday meals are elevated with a sense of care and creativity. One of the most elegant recipes from the debut episode is Meghan’s Salt Baked Fish with Roasted Tomatoes: a dish that feels luxurious, but is beautifully simple at heart.

Whole branzino is gently stuffed with lemon and fresh herbs, then encased in a crust of coarse salt that locks in moisture and flavor. As it bakes, the fish becomes impossibly tender and fragrant—finished with a flourish of flaky salt, a drizzle of olive oil, and served alongside sweet, blistered tomatoes roasted on the vine.

It’s the kind of dish meant for sharing, a centrepiece that’s rustic yet refined, and a reflection of Meghan’s philosophy: thoughtful, seasonal, and always made with love.

Ingredients

For the branzino:
2 whole branzino, cleaned and gutted
8 cups coarse kosher salt
1/2 cup water, or more if needed 
Extra virgin olive oil, for brushing and drizzling
1 lemon, cut into half moons, divided
8 sprigs thyme, divided, plus more for garnishing
8 sprigs flat-leaf parsley, divided, plus more for garnishing
8 sprigs chives, divided, plus more for garnishing
Flaky salt, to taste
Fresh herbs, for garnishing
Optional: Chili oil or chili paste to taste, for serving

For the tomatoes:
2 to 3 clusters cherry tomatoes on the vine
2 lemons, cut into halves
Extra virgin olive oil
Kosher salt, to taste

Method

For the branzino: 

1. Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. Dry the fish well with a paper towel. Lightly brush the inside and out of the fish with olive oil.
3. In a large mixing bowl, stir the salt and water together. The salt should feel like wet sand. If more is needed, add slowly, mixing after each addition until the right texture is achieved.
4. Scoop half of the salt onto the baking sheet and pat into an even layer to create a bed.
5. Gently place the lemons and herbs into the cavity of each fish.
6. Place fish on top of the salt bed and pat the rest of the salt around the fish so it is fully encased in the salt mixture.
7. Bake for 25–30 minutes.
8. Remove from the oven and allow to rest for 5–10 minutes.
9. Using a large spoon, knife, or spatula, crack open the crust and remove. Use a dry brush to remove any excess salt.
10. Gently peel the skin off the fish and discard, and carefully remove the first filet from the bones, placing on a platter.
11. Remove the bones and herb stuffing and then gently scoop bottom filets out of the bed of salt, being careful not to puncture the skin underneath. Set these on the platter with the others.
12. Garnish with more torn fresh herbs, a drizzle of olive oil, and a bit of flaky sea salt to taste.
13. Serve with the roasted tomato clusters (recipe below) and lemon halves.
14. Enjoy!

For the Tomatoes: 

1. Place tomatoes and lemon halves on a small baking sheet. Drizzle with olive oil and season with salt. Place in the oven and allow to roast alongside the fish for 20 minutes or so.