3 April 2019 |
Salt-Baked Fish Stuffed with Herbs and Lemon
Preparation and cooking time: 50 minutes
2.2kg snapper or other white fish
2kg rock salt
1kg fine salt
1 egg white
10 sprigs thyme
2 sprigs rosemary
6 fronds fennel
6 thin slices lemon
- Preheat the oven to 200°C. Pat the fish dry inside and out with paper towels. Stuff each fish cavity with half the herbs and lemon. Brush outside of the fish with olive oil.
- In a bowl, mix together the salts and the egg white with your hand. Add water a bit at a time until the mixture reaches the consistency of just wet sand.
- In a large baking dish, create a layer of the salt mixture approximately the size of the fish, about ½ cm thick. Place the fish flat onto the salt and mound the salt around the fish, about ½ cm thick, creating a tight seal. Leave the head and tail exposed.
- Bake for 30 minutes, then allow to rest for 10 minutes. Carefully break the salt crust and serve the fish immediately.
Original recipe can be found here.