Whole fish baked in salt crust
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole 3-pound fish such as | |
| Snapper, bream, sea bass or | ||
| Porgy | ||
| 4 | Egg whites | |
| 2 | cups | Kosher salt |
| 1 | bunch | Fresh thyme |
| 4 | tablespoons | Oil, olive |
| 1 | Lemon, cut into wedges | |
Directions
MOLTO MARIO #MB1D27
Preheat oven to 450 degrees F.
Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish.
Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.
(An excellent accompaniment would be an arugula and tomato salad.) Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage:
Related recipes
- Baked fish
- Baked fish #2
- Baked fish fillet
- Baked fish portions
- Baked fresh fish
- Baked herbed fish
- Baked red snapper in a salt crust
- Baked stuffed fish
- Baked whole fish
- Baking fish
- Basic baked fish
- Crispy baked fish
- Fish baked in salt
- Salt baked whole bass
- Sauce (for whole fish baked in salt crust)
- Savory baked fish
- Whole baked fish
- Whole fish baked in a salt crust
- Whole roast fish baked in salt
- Wild salmon baked whole in sea salt