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Salt Baked Fish

A whole fish baked inside a crust of kosher salt and egg whites, then cracked open at the table.

Makes 6 to 8 servings for a 3 lb fish; 4 servings for a 1 1/2 to 2 lb fish
fishseafooddinnerbaked
Illustration of Salt Baked Fish
Illustration

Ingredients

  • whole fish
  • 4 cups kosher salt
  • 9 egg whites
  • 2 to 3 lemons
  • 1/2 cup fresh dill, chopped
  • fresh thyme, several sprigs
  • extra virgin olive oil
  • water, a few drops, if needed

Steps

1Heat the oven

  1. Heat the oven to 400 degrees.

2Make the salt crust

  1. Whisk 9 egg whites in a large bowl until frothy.
  2. Add 4 cups kosher salt and combine with your hands until smooth with a sand-like consistency.
  3. Add a few drops of water if needed.
  4. Add 1/4 cup chopped fresh dill to the salt mixture.
  5. Add the zest of 1 lemon to the salt mixture.

3Form the salt bed and pack the fish

  1. Line a sheet pan with parchment paper.
  2. Place the fish on the paper and draw around it with a pencil to form an outline.
  3. Remove the fish and flip the paper over.
  4. Place 1/3 of the salt mixture, or more, inside the outline and press down slightly to make a bed for the fish.
  5. Brush the fish with olive oil on both sides.
  6. Place the fish on the salt bed.
  7. Top the fish with aromatics, if you like: lemon slices, chopped dill and a sprig or two of thyme.
  8. Cover the fish with the remaining salt mixture and press down slightly to pack it in.
  9. Poke a skewer through the salt near the head of the fish.

4Bake and rest

  1. Bake at 400 degrees for 35 minutes for a large fish (3 lb), or 30 minutes for a smaller fish (1 1/2 to 2 lb).
  2. Remove the fish from the oven.
  3. Let rest for 10 minutes.