Salt Crusted Whole Fish

Name: Salt Crusted Whole Fish
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps chopped artichoke hearts; 3 egg whites; 1 kgs fresh whole white fish, such as striped bass; 250 grams all-purpose flour; 1 Tbsp minced garlic; 1 Tbsp chopped kalamata olives; 2 slices lemon, sliced in half, plus more for garnish; 3 Tbsps chopped Italian parsley, divided; 1 teaspoons freshly cracked black pepper; 584 grams sea salt; 2 Tbsps julienned sun-dried tomatoes; 118 milliliters water

Salt Crusted Whole Fish is a dairy free and pescatarian recipe with 2 servings. This main course has 1062 calories, 120g of protein, and 15g of fat per serving. This recipe covers 55% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of freshly cracked pepper, sea salt, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. Users who liked this recipe also liked Salt Crusted Whole Fish With Blood Oranges, Salt and Vinegar Chip Crusted Fish – 5 Points, and Salt and Vinegar Chip Crusted Fish – 5 Points.

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.

Ingredients you will need

Fish

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water.

Ingredients you will need

Egg Whites

Sea Salt

Parsley

All Purpose Flour

Water

Equipment you will use

Bowl

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

Ingredients you will need

Ground Black Pepper

Sun Dried Tomatoes

Artichoke Hearts

Parsley

Garlic

Olives

Lemon

Fish

Dry Seasoning Rub

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.

Ingredients you will need

Fish

Salt

Equipment you will use

Baking Sheet

Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.

Ingredients you will need

Crust

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Crust

Fish

Equipment you will use

Cutting Board

Knife

Garnish with lemon slices and serve immediately.

Ingredients you will need

Lemon

Equipment

Ingredients

Servings:

2Tbsps

chopped artichoke hearts 3

egg whites 1kgs

fresh whole white fish, such as striped bass 250grams

all-purpose flour 1Tbsp

minced garlic 1Tbsp

chopped kalamata olives 2slices

lemon, sliced in half, plus more for garnish 3Tbsps

chopped Italian parsley, divided 1teaspoons

freshly cracked black pepper 584grams

sea salt 2Tbsps

julienned sun-dried tomatoes 118milliliters

water

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is ONEHOPE Reserve Pinot Noir Wine. It has 4.1 out of 5 stars and a bottle costs about 25 dollars.