Thu, May 24 2012
fish baked in salt
Ingredients
• 1kg (depending on dish size ) lemon zest sea salt, available from Jme
• 2–3 sprigs of fresh thyme
• 2–3 bay leaves
• 2 egg whites
• 1 (550g) sea bass, cleaned, scales on
• 1 (550g) black bream, as above
• Lemon wedges and extra-virgin olive oil, to serve
Nutrition Information
Serving Size 1 (14g)
Recipe makes 4 servings
Calories 4
Calories from Fat 0 (4%)
Amount Per Serving %DV
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 31mg 0%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0.2g 0%
Sugars 0.3g
Protein 0.1g 0%
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Preheat oven to 200C/gas 6. Place salt and egg whites in a bowl and combine.
Spread a layer of salt mixture over the base of a large oval ovenproof dish.
Place fish on top and top with remaining mixture. Stick bay leaves and thyme
into salt crust and bake for 40 minutes. Remove fish from oven and cool for a
few minutes then, using a knife, break salt crust and discard. Scrape off the
fish skin and remove the flesh from the bones. Serve with lemon wedges and a
drizzle of olive oil.
Note: If you want to use two infused salts, as we
have, separately combine 500g each of lemon and chilli salts with 1 egg
white.
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