Salt-Crusted Lemon-Dill Cod Fillets

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Pour the containers of Diamond Crystal(R) Kosher Salt into a large mixing bowl. Add egg whites. Mix well with your hands or by blending with two spoons until the texture resembles moist sand.

3. 3

   Layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. Salt should be about 1/2-inch thick.

4. 4

   Place the lemon slices edge to edge on top of the salt. You don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. Save extra lemon slices for serving and garnish.

5. 5

   Rub the fish fillets with olive oil on both sides, and season well with Diamond Crystal(R) Kosher Salt and pepper.

6. 6

   Arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base.

7. 7

   Arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. Again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor.

8. 8

   Pour the rest of the salt mixture evenly onto the dill, smoothing carefully. Make sure all corners are covered; pat firmly to ensure a proper seal with no cracks.

9. 9

   Place in middle rack of oven and bake for 15 minutes.

10. 10

    Let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open.

11. 11

    Cut each fillet in half. Serve with remaining lemon slices and fresh, chopped dill.

* Per serving · 4 servings · Values may vary.