dinner · dairy-free · gluten-free
Salt-baked whole fish
Whole fish baked in a salt-and-egg-white crust for incredibly moist, herb-scented flesh.
- Time
- 50min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Stuff the fish with lemon and herbs.
-
2
Mix salt, egg whites and water to wet sand.
-
3
Spread a layer on a tray, lay the fish on top and pack the rest over to seal completely.
-
4
Bake 25–30 minutes (about 4 minutes per cm of thickness) until the thickest part reaches 63°C (145°F) or the flesh flakes. Crack the crust, peel back skin and serve with oil and lemon.
