Best Whole Roasted Fish In A Salt Coffin Recipes

Whole Roast Fish Baked in Salt image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

Olive oil, for brushing baking sheet
1 (2-pound) whole red snapper, cleaned and scaled
1 (3-inch) sprig fresh rosemary
1 (3-inch) sprig fresh thyme
1 teaspoon coriander seeds
2 dried bay leaves
2 1/2 pounds Kosher salt
Extra-virgin olive oil and lemon wedges, for serving

Steps:

Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt.
Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.

Salt Crusted Whole Fish image

Provided by Guy Fieri

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons chopped Italian parsley, divided
1/2 cup water
1 (2 1/2-pound) fresh whole white fish, such as striped bass
2 tablespoons julienned sun-dried tomatoes
1 tablespoon chopped kalamata olives
2 tablespoons chopped artichoke hearts
2 slices lemon, sliced in half, plus more for garnish
1 tablespoon minced garlic
1/2 teaspoon freshly cracked black pepper

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

Salt and Herb Roasted Whole Fish image

Provided by Anne Burrell

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 8

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

Steps:

Preheat the oven to 450 degrees F.
In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
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.
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.

Whole Fish Baked in Sea Salt image

Provided by Paul Johnson

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 3-pound cleaned scaled whole fish (such as whitefish or salmon), fins removed
1 cup thinly sliced leek (white and pale green parts only)
1 lemon, thinly sliced into rounds
2 large egg whites
1/4 cup water
2 26.5-ounce boxes coarse sea salt (6 cups)
Extra-virgin olive oil
Lemon wedges

Steps:

Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet. Toast spices over medium heat until beginning to pop, stirring frequently, about 9 minutes. Cool spices. Coarsely crush in mortar with pestle or in heavy resealable plastic bag with mallet.
Rinse fish inside and out; pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices.
Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet. Place fish on salt. Cover fish completely with remaining salt mixture, pressing to seal.
Bake fish 25 minutes. Let stand in crust 10 minutes.
Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside.