Riba u soli is a traditional dish originating from Dalmatia. It consists of fish that's baked in salt crust. The fish used for the dish is usually sea bass. The insides are brushed with olive oil, while a combination of coarse and fine-grain sea salt, whisked egg whites, water, and (optionally) cuttlefish ink are mixed into a thick mass.

A baking dish is lined with parchment paper and half of the salt is placed on it. The fish is placed on the salt mixture and it's covered with the remaining salt, then pressed so that there are no holes. The dish is placed in a hot oven and baked for a bit more than half an hour.

Once done, the salt crust is tapped with a small kitchen mallet and the fish is carefully taken out. The skin is removed and the fish is filleted, then drizzled with olive oil and served.