WHOLE ROASTED FISH IN A SALT COFFIN

Whole Roasted Fish in a Salt Coffin image

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

Provided by MarxFoods

Time 37m

Yield 6

Number Of Ingredients 5

Ingredients

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

Steps:

Preheat oven to 475 degrees F (245 degrees C).
Insert lemon and lemon thyme into the cavity of the fish.
Mix salt and egg whites together in a large bowl.
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.
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.
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.

Nutrition Facts : Calories 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, Sodium 121298.3 mg, Sugar 0.1 g