IvanEats recipe

Salt-Baked Fish

Name: Salt-Baked Fish
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 2–3 kg fish, such as sea bass, salmon, or snapper, whole; ≈ 3 kg coarse sea salt; 1 tbsp lemon zest; 5–6 eggs whites; 150–200 ml water; 1–2 tbsp cooking oil; ½ tsp fine salt; 2 citrus fruits, sliced; 1 bunch fresh dill

Prep 30 minCook 40 minOriginal: 4

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Method

Preheat the oven to 200°C (205°C).
Rinse the fish under cold water and pat it dry thoroughly with paper towels.
Use kitchen scissors to trim off the fins.
In a large bowl, combine the coarse salt with the lemon zest, egg whites, and water. Mix until the salt resembles wet sand. The mixture should hold together when pressed in your hand but should not feel wet or runny. If it feels too dry, add a little more water. If it becomes too wet, add a bit more salt.
Rub the fish lightly with the cooking oil and season the inside and outside with the fine salt.
Stuff the cavity of the fish with the citrus slices and the dill.
Spread a layer of the salt mixture on a baking tray, roughly the size of the fish.
Place the fish on top of the salt layer.
Cover the fish completely with the remaining salt, pressing it firmly to form a thick crust.
Bake in the oven for about 40 minutes, depending on the size of the fish.
Remove the tray from the oven and let the fish rest for a few minutes. Crack open the salt crust and brush away the excess salt.
Carefully remove the skin and serve the fish warm.

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