Classic Whole Fish Baked in Salt Crust
Tradicionalno jelo · Mediterranean
A whole fish, such as sea bream or sea bass, is encased in a thick crust of coarse salt and herbs, then baked. The salt crust steams the fish, keeping it incredibly moist and flavorful, with a delicate aroma. The crust is cracked open at the table for a dramatic presentation.
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Sastojci
- Whole sea bream or sea bass2 kg
- Coarse sea salt3 kg
- Egg whites4
- Fresh rosemary sprigs4
- Fresh thyme sprigs4
- Lemon, sliced1
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Preheat oven to 200°C (400°F).
- 2
Clean the fish thoroughly, remove scales and guts, but leave the head and tail on. Pat dry.
- 3
Stuff the cavity of each fish with rosemary, thyme, and lemon slices.
- 4
In a large bowl, mix the coarse sea salt with egg whites until it resembles wet sand. Add a little water if needed to achieve this consistency.
- 5
Spread a thick layer of the salt mixture (about 1-2 cm) on a baking sheet lined with parchment paper.
- 6
Place the prepared fish on top of the salt layer.
- 7
Cover the fish completely with the remaining salt mixture, pressing firmly to create a solid crust. Ensure there are no gaps.
- 8
Bake for 30-40 minutes, depending on the size of the fish.
- 9
Remove from oven and let it rest for 5-10 minutes.
- 10
Carefully crack the salt crust with the back of a spoon or a small hammer. Remove the crust in large pieces.
- 11
Gently lift the fish out of the remaining salt. Discard the skin and salt. Serve immediately, drizzled with olive oil and seasoned with salt and pepper if desired.
