Salt Roasted Fish Recipe – a delicious recipe with black peppercorns, thyme, parsley, Kosher salt, egg whites, lemon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 400u00b0F. Pulse peppercorns, thyme, parsley and Kosher salt in a food processor until salt is green, about 20 seconds. Beat egg whites until foamy and mix with salt mixture.
2
Place a piece of tinfoil twice as large as the fish on the counter and place one cup of salt mixture on foil. Stuff fish with lemon, garlic or parsley (if using). Place fish on salt mixture then cover with another cup of salt mixture, leaving head and end of tail exposed; press the salt to adhere to the fish. Repeat with remaining fish and salt mixture. Bunch foil around each fish so that salt and fish are still exposed. Transfer to baking sheet and bake until internal temperature of fish reads 140u00b0, about 18 minutes.
3
To serve, crack salt crust with back of fork, then gently peel off both salt crust and skin. Serve with boiled potatoes and leafy vegetables with white wine alongside.
164
kcal
Calories
10
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 teaspoon black peppercorns, 1 small bunch thyme, 12 sprigs parsley, 4 cups Kosher salt, and more.
Yes, Salt Roasted Fish Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
