| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1073 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 120 g |
| Cholesterol | 454 mg |
| Sodium | 2049 mg |
Reviews
I over cooked it and it was still wonderful with Maryland Rockfish. Great because it didn’t use a crazy amount of salt like most.
This is an excellent dish! I picked up a whole live sea bass at a local Asian market. Salt crust came off perfectly. I cut right next to the bones on the baked side up, and then carefully lifted all of the bones out by pulling the tail out towards the head. Great experience, great taste. Will definitely cook again.,
I watched the episode that featured this recipe and his salt crust came off a lot easier than mine. But it didn’t matter…the fish was so tender and delicious! I didn’t have any sundried tomatoes so I sliced a tomato and drizzled with olive oil then broiled for 2 min. on each side. Can’t wait to make this again.