Whole Roasted Fish in a Salt Coffin recipe

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Ingredients

1 lemon, sliced
2 sprigs lemon thyme
1 (4 pound) striped bass, cleaned and scaled
4 pounds kosher salt
2 egg whites

Nutrition Info

354 calories
carbohydrate: 2.1 g
cholesterol: 205.5 mg
fat: 11.2 g
fiber: 0.9 g
protein: 58.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 121298.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).

  2. Insert lemon and lemon thyme into the cavity of the fish.

  3. Mix salt and egg whites together in a large bowl.

  4. Spread 1/2 the salt mixture on a large baking sheet. Lay fish on top. Pour remaining salt mixture on top. Pack down tightly so fish is sealed in salt.

  5. Reduce oven temperature to 400 degrees F (200 degrees C). Bake fish in the preheated oven until an instant-read thermometer inserted through the salt and into the fish reads 120 degrees F (49 degrees C), 15 to 20 minutes.

  6. Cool fish for 2 minutes. Crack the salt coffin with a wooden spoon. Peel away the salt and discard. Transfer fish to a serving dish using 2 spatulas.

Recipe Yield

6 servings

Recipe Note

Once the salt is peeled away, this dish makes a beautiful presentation. Dress fish with a flavorful extra-virgin olive oil.

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