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Pesce al Sale

Pesce al Sale

Quick Meal Facts: Prep Time: 10 minutes, Cook Time: 30-40 minutes, Time to Stand: 10 minutes, Total Time: 50-60 minutes, Ease of Cooking: Easy, Servings: 4, Calories: Approximately 250 per serving (depends on fish type), Cost of Ingredients: Approximately $25 (varies by fish and location), Cuisine: Italian, Course: Main.
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Course Main Course
Cuisine Italian

Equipment

  • Baking tray, parchment paper, mixing bowl, kitchen scale (for salt), fish spatula

Ingredients
  

  • Fish: 2 to 3 lbs whole fish like sea bass, snapper, or branzino, cleaned and scaled
  • Salt: 4-5 cups coarse sea salt
  • Egg Whites: 2 large optional, helps the salt crust stick
  • Herbs: Fresh herbs like rosemary thyme, or parsley (optional, for flavor)
  • Lemon: 1 lemon sliced (optional, for stuffing)

Instructions
 

  • Preheat the Oven
  • Preheat your oven to 400°F (200°C).
  • Prepare the Fish
  • Rinse the fish under cold water and pat it dry with paper towels.
  • If desired, stuff the cavity of the fish with lemon slices and fresh herbs. This adds a wonderful aroma and flavor to the fish as it cooks.
  • Mix the Salt and Egg Whites (Optional)
  • In a mixing bowl, combine the coarse sea salt with the egg whites (if using). The egg whites help to bind the salt together, creating a firmer crust. Mix well until the salt resembles wet sand.
  • Create the Salt Bed
  • On a baking tray lined with parchment paper, spread a thin layer of the salt mixture (about 1 inch thick). This serves as the base for the fish.
  • Place the Fish
  • Lay the prepared fish on top of the salt bed. Make sure it’s centered and straight.
  • Cover the Fish
  • Using the remaining salt mixture, completely cover the fish, ensuring it's fully encased. This creates a seal that keeps the moisture in.
  • Bake
  • Place the baking tray in the preheated oven and bake for 30-40 minutes, depending on the size of the fish. As a rule of thumb, bake for about 10 minutes per inch of thickness.
  • Rest
  • Once cooked, remove the tray from the oven and let it rest for about 10 minutes. This allows the salt to cool slightly and makes it easier to crack open.
  • Serve
  • Using a fish spatula, gently break open the salt crust. The fish will be incredibly moist and flavorful. Serve with a drizzle of olive oil, fresh lemon juice, and a sprinkle of fresh herbs, if desired.