Ingredients
- 1 whole 3-pound fish such as snapper, bream, sea bass or porgy
- 4 egg whites
- 2 cups kosher salt
- 1 bunch fresh thyme
- 4 tablespoons extra virgin olive oil
- 1 lemon, cut into wedges
Directions
Preheat oven to 450 degrees F.
Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.
(An excellent accompaniment would be an arugula and tomato salad.)
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By smhaddad86
jacksonville, FL
on December 25, 2012
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Made this for Christmas eve dinner with two whole snappers (I asked the fisherman to scale it for me and remove the organs, gills, and fins and it was delicious and very moist. Some recipes say to just whisk the salt with the egg while, but I found that whipping the egg white to soft peak and then adding the salt was great, especially if you are going to use table salt like I did. No leftovers :
By Litedp
New York, NY
on March 18, 2012
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I love this recipe. Use it frequently. I'm partial to Branzino. Delicious, moist, with the hint of salt that brings to mind the sea of the fish's origin. Quite frankly, its fool proof. And, as a fool, I'm proof.
By ylb
on July 29, 2011
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My guests swear this is the most moist and tasty fish they've ever tasted. It was a smash at my dinner party.
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