Salt-Baked Fish

🛒 Ingredients

• Sea Bass fillet (edible portion) 360 g · 504 kcal
• Egg Whites 30 g · 16 kcal
• Lemon 0 g · 0 kcal
• Fresh Rosemary or Thyme 0 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F). Rinse the whole fish thoroughly, pat it dry with paper towels, and stuff its cavity with lemon slices and fresh herbs.
2. In a large bowl, combine the coarse sea salt with egg whites; mix well until the salt is evenly moistened and has a consistency similar to wet sand.
3. Spread a thick layer of the salt mixture on a baking sheet lined with parchment paper, forming a bed for the fish. Place the fish on this salt bed.
4. Cover the entire fish completely with the remaining salt mixture, ensuring no part of the fish is exposed. Gently press the salt to create a compact crust.
5. Bake for 30-40 minutes, depending on the size of the fish, or until an internal temperature of 60°C (145°F) is reached. The salt crust should be hard and golden.
6. Once baked, remove the fish from the oven and let it rest for 5-10 minutes. Crack the salt crust with a mallet or knife, carefully lift it off, and discard.
7. Carefully remove the skin from the fish, then flake the tender, moist flesh away from the bones. Serve immediately with a drizzle of olive oil or lemon wedges, if desired.