Salt-Baked Fish Stuffed With Herbs And Lemon Recipe

1. 1

   Preheat the oven to 400u00b0F. Pat the fish dry inside and out with paper towels. Stuff each fish cavity with half the thyme and lemon. Very lightly grease the whole outside of the fish with olive oil.

2. 2

   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 wet sand that you might use to build a sand castle.

3. 3

   On a rimmed baking sheet, create a layer of the salt mixture approximately the size of the two fish, about 1/4 inch thick. Place the fish flat on this bed, and mound the salt around each fish, about 1/4 inch thick, creating a tight seal. Leave the head and tail exposed.

4. 4

   Bake for 30 minutes, then allow to rest for 10. Carefully break off the salt crush, and fillet the fish inside. Serve right away.

* Per serving · 4 servings · Values may vary.

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