Not much beats the briny taste of fresh oysters, and you really don’t need to do much to improve their flavor. But a simple buttery breadcrumb topping adds just the right amount of texture.
3 cups coarse sea salt or kosher salt, for baking
12 oysters, shucked, top shells discarded
1/2 cup panko breadcrumbs
3 tablespoons unsalted butter, melted
Zest from 1 lemon
1 lemon, cut into wedges, for serving
Preheat oven to broil and place upper rack 4-6 inches from top.
Spread salt in a shallow baking dish. Carefully nestle oysters, in their bottom shells, into salt.
In a small bowl, combine breadcrumbs, butter, and lemon zest. Sprinkle mixture over oysters. Broil until golden brown, 2-3 minutes. Watch carefully, as topping can burn quickly.
Serve immediately with lemon wedges.