Salt Crusted Fish
Salt crusted fish is an Italian classic and is ready in 30 minutes! Redfish is crusted in coarse sea salt and baked, making it tender and flavorful.
Equipment
Ingredients
- 1-2 lb whole white fish gutted and cleaned
- 2-3 lbs coarse sea salt
- 4 egg whites
- handful of parsely, dill, or thyme
- 1 lemon sliced into wedges
- olive oil optional
Instructions
- Make the crust. Combine the egg whites and salt in a mixing bowl and stir to combine. Preheat the oven to 425 degrees.
- Stuff the fish. Stuff the cavity of the fish with a few slices of lemon and a handful of fresh herbs.
- Crust the fish and bake. Place 1/3 of the salt mixture on a tin foil lined baking sheet. Spread the mixture out so it is as long as the fish. Place the fish direcrtly on top of the salt mixture. Apply the rest of the salt on top of the fish and pat it down so it sticks well. Place the baking sheet in the oven and bake for 20 minutes.
- Crack the crust. Use a mallet, rolling pin, or meat tenderizer to gently crack the crust off of the fish. Peel the skin off the fish and serve the fish on the baking sheet. Drizzle olive oil on the fish meat and serve with more lemon. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.