Mmmm Salt Encrusted Baked Fish
Transform your next seafood dinner into a show-stopping culinary experience with this recipe for "Mmmm Salt Encrusted Baked Fish." This elegant dish uses an ingenious salt crust technique to lock in moisture and infuse the fish with aromatic flavors from fresh rosemary, thyme, garlic, and lemon. The salt crust hardens into a golden dome, sealing in heat and capturing the tender, flaky perfection of your choice of sea bass or snapper. With a quick prep time of 20 minutes and a dramatic tableside presentation as you crack open the crust, this recipe is ideal for impressing guests or elevating a weeknight meal. Pair with a refreshing side salad or roasted vegetables for a complete, savory feast. Perfectly seasoned and effortlessly impressive, this salt-baked fish is simplicity and sophistication rolled into one unforgettable dish.
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Ingredients
- 2 lbs whole fish (such as sea bass or snapper, cleaned and scaled)
- 4 cups kosher salt
- 3 large egg whites
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 1 medium lemon
- 3 cloves garlic cloves
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2
Rinse the whole fish thoroughly under cold water and pat it dry with paper towels. Ensure the fish is cleaned, scaled, and gutted.
Step 3
Slice the lemon into thin rounds and gently smash the garlic cloves with the side of a knife to release their fragrance.
Step 4
Stuff the cavity of the fish with the lemon slices, garlic, rosemary sprigs, and thyme sprigs. Drizzle a bit of olive oil inside the cavity to enhance the flavor.
Step 5
In a large mixing bowl, combine the kosher salt and egg whites. Mix together with your hands or a spoon until it resembles wet sand and can hold its shape when pressed together.
Step 6
Spread a thin, even layer of the salt mixture on the parchment-lined baking sheet, roughly the same size as the fish. Place the stuffed fish on top of the salt bed.
Step 7
Carefully cover the entire fish with the remaining salt mixture, pressing it firmly around the fish to form a sealed dome. Leave the tail and any fins exposed so they don’t burn.
Step 8
Transfer the baking sheet to the preheated oven and bake the fish for 25-30 minutes, depending on the size and thickness. The salt crust will harden and become slightly golden.
Step 9
Remove the fish from the oven and let it rest for 5 minutes. Using the back of a spoon or a knife, crack the salt crust open and carefully peel it away.
Step 10
Lift the fish off the carcass gently to serve, removing the skin if desired. Serve immediately alongside your favorite sides or a light salad.
Nutrition Facts
| Serving size | (2185.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1266.1 |
| Total Fat 36.9g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 408.2mg | 0% |
| Sodium 430096.1mg | 0% |
| Total Carbohydrate 11.9g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 2.2g | |
| Protein 202.7g | 0% |
| Vitamin D 1814.4IU | 0% |
| Calcium 191.2mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2340.7mg | 0% |
Source of Calories