Salt-covered Fish
This recipe is so fun make. I think it’s like, “eye candy!” This recipe is from Anne Burrell. I did make a few changes to it. That’s the fun of cooking.
Ingredients: 2 lemons (1 zested and juiced and 1 sliced into thin rounds), 1 bunch fresh thyme (half picked and half left whole), 4 fresh bay leaves (coarsely snipped using scissors), 3 cloves garlic (smashed), 9 egg whites, 8 cups kosher salt, Two 1-pound whole fish (such as branzino or orate, fins and gills removed), high-quality olive oil, for finishing.
I used black bass. Use any herbs you like (i.e. parsley, cilantro, tarragon, etc.) You could also fill the fish cavity with whatever you like (i.e. kalamata olives, artichoke hearts, sun-dried tomatoes, etc.) I like pepper, so I used very fine ground pepper since the fish is so delicate. Make it your own!
Directions: Preheat the oven to 450 degrees F. In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic, then pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy. (I actually used my mixer to puree the egg whites.)
In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust. (I lined my pan with parchment paper.)
Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.
Cooking to Eat Well 