Salt Crusted Fish Recipes

SALT-CRUSTED FISH

Steps:

• Preheat the oven to 400 degrees F.
• Place each branzino on a cutting board. Cut off the top and side fins using scissors. Arrange 3 even piles of the lemon slices, 2 sprigs thyme and 2 sprigs rosemary in a cast-iron skillet large enough to hold all 3 fish (or use smaller cast-iron skillets large enough to hold one fish each). Lay a fish on top of each pile in a standing position so that the open cavity is resting on the lemons, and herbs. Set aside.
• Combine the salt, egg whites and dried thyme in a large bowl to form a grainy paste. Press a 1/4-inch layer of the salt mixture onto each fish until they are completely encased.
• Place the skillet or skillets in the oven and roast until an instant-read thermometer registers 135 degrees F when inserted into the thickest part of the fish, about 20 minutes. Let stand 10 minutes. Use a large spoon to break open the salt mixture-you will need to apply a little force-and peel the salt layer off.
• Serve the fish family-style, with lemon wedges.

SALT CRUSTED WHOLE FISH

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
• Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
• Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
• Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
• Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
• Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
• Turn over and repeat.
• Garnish with lemon slices and serve immediately.

SALT-BAKED FISH

Steps:

• Preheat the oven to 400 degrees.
• Combine the sea salt and egg whites until the mixture looks like wet sand.
• Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
• Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
• Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.