SALT-CRUSTED FISH
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield Yield: 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place each branzino on a cutting board. Cut off the top and side fins using scissors. Arrange 3 even piles of the lemon slices, 2 sprigs thyme and 2 sprigs rosemary in a cast-iron skillet large enough to hold all 3 fish (or use smaller cast-iron skillets large enough to hold one fish each). Lay a fish on top of each pile in a standing position so that the open cavity is resting on the lemons, and herbs. Set aside.
- Combine the salt, egg whites and dried thyme in a large bowl to form a grainy paste. Press a 1/4-inch layer of the salt mixture onto each fish until they are completely encased.
- Place the skillet or skillets in the oven and roast until an instant-read thermometer registers 135 degrees F when inserted into the thickest part of the fish, about 20 minutes. Let stand 10 minutes. Use a large spoon to break open the salt mixture-you will need to apply a little force-and peel the salt layer off.
- Serve the fish family-style, with lemon wedges.
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Shazib Khalid
[email protected]This salt-crusted fish recipe was a disaster! The fish was overcooked and the salt crust was inedible. I followed the recipe exactly, but it just didn't turn out well. I'm very disappointed.
Mk Ahmmad
[email protected]I tried this recipe last night and it was a success! The fish was cooked evenly and the salt crust gave it a nice crispy texture. The herbs and spices added a delicious flavor, and the lemon wedge added a refreshing touch. My family loved it, and I'l
Asim Gadi
[email protected]This recipe is a keeper! The fish was cooked perfectly, and the salt crust added a delicious flavor. I served it with a lemon wedge and some roasted vegetables, and it was a hit with my family. I'll definitely be making this again soon.
Jewel Mahmud
[email protected]I was disappointed with this recipe. The fish was bland and the salt crust was too salty. I followed the recipe exactly, but it just didn't turn out well.
Anu Dangi
[email protected]Meh, this recipe was just average. The fish was cooked okay, but the salt crust didn't add much flavor. I probably won't make this again.
Deja Latiker
[email protected]Not bad, but not great. The fish was a bit overcooked and the salt crust was too thick in some places. The flavor was okay, but nothing special. I think I'll try a different recipe next time.
Repon King
[email protected]This recipe exceeded my expectations! The fish was cooked to perfection, with a crispy crust and tender, juicy meat. The salt crust imparted a wonderful flavor, and the herbs and spices added a delightful complexity. I served it with roasted vegetabl
Sofi Saranghae
[email protected]Easy to follow recipe that yielded delicious results. The fish was perfectly cooked and the salt crust added a wonderful flavor. I loved the crispy texture of the skin and the moist, flaky flesh. Definitely a keeper recipe!
Zolani Khanyile
[email protected]Wow, this salt-crusted fish was a real showstopper! The presentation was stunning, and the taste was even better. The fish was cooked evenly, with a crispy skin and tender, flaky meat. The salt crust added a nice savory flavor, and the herbs and spic
Md Rob
[email protected]Amazing recipe! The fish turned out perfectly cooked, with a crispy crust and moist, flavorful interior. The salt crust added a wonderful depth of flavor, and the herbs and spices provided a delicious aromatic touch. I'm definitely making this again.
Muhammad Shahbaz
[email protected]This salt-crusted fish recipe was a delightful culinary journey. The fish was cooked to perfection, with a crispy crust and tender, flaky flesh. The flavors were well-balanced, with the saltiness of the crust complementing the delicate taste of the f