Salt Crusted Fish

Salt Crusted Fish
This technique of baking fish in a thick layer of salt is common in Sicily. Not only is it a dramatic presentation, it will also give you the most perfectly cooked fish. The salt works to seal in moisture and gently steam the fish in its own juices, seasoning it slightly in the meantime. Salt roasting does not yield food that's salty—just perfectly seasoned.
Servings
2Fish
Servings
2Fish
Salt Crusted Fish
This technique of baking fish in a thick layer of salt is common in Sicily. Not only is it a dramatic presentation, it will also give you the most perfectly cooked fish. The salt works to seal in moisture and gently steam the fish in its own juices, seasoning it slightly in the meantime. Salt roasting does not yield food that's salty—just perfectly seasoned.
Servings
2Fish
Servings
2Fish
Ingredients
Servings: Fish
Units:
Instructions
  1. Combine the egg whites and salt in the bowl of a stand mixer fitted with the paddle attachment and mix for 2-3 minutes until well blended. Add a little water until it resembles moist sand, about ½ cup.
  2. Stuff each fish with three slices each of lemon, orange and lime, ½ tsp. of fennel seeds, two dill sprigs, two thyme sprigs and two parsley sprigs.
  3. On a sheet tray lined with parchment paper, spread out 1 cup of salt crust mixture. Place the fish on the base of salt and cover with the remaining salt mixture, being sure to cover completely. Repeat for the other fish.
  4. Bake at 350ºF for 10-15 minutes or until an inserted thermometer reads 135ºF. Remove from oven and allow to rest 5 minutes.
To Serve
  1. With a small serrated knife, cut the salt crust in half going along the perimeter of the fish. Try not to cut the flesh. Lift the salt crust top off and discard. Transfer the fish and bottom crust to a platter and serve.