Pesce al Sale (Salt-Crusted Fish)

My spouse and I simply returned from a brief jaunt by means of Central America, celebrating 10 years of marriage. We by no means went on a honeymoon again in 2007, since our marriage ceremony was proper in the midst of my well being points and I used to be in no form to journey on the time. We had a good time visiting Belize, Guatemala, El Salvador, and Costa Rica, our first time visiting the area (I shared some images on my Instagram web page, when you’re ).

I didn’t get an opportunity to develop a brand new recipe for you this week–an excessive amount of seashore time, and possibly too many sips of rum. To compensate, I’m pulling an outdated favourite from my debut cookbook, The Ancestral Desk. To today, Pesce al Sale is one in every of my favourite dishes to indicate folks after I’m requested which recipe from the e book they need to put together first. From the pages of the e book:

This Italian favourite is the proper date-night dish; in just some steps you possibly can have a wonderfully cooked fish that’s a novelty to disclose to your dinner companion. It stays a typical method of cooking fish in Sicily. You’ll want to crack the crust and serve the fish instantly on the serving desk for essentially the most spectacular outcomes. Truthfully, I believe it’s simply as enjoyable to place the salt on fish as it’s to take it off.

Pesce al Sale – Salt-Crusted Fish (Gluten-free, Good Well being Food regimen, Paleo, Primal, Whole30)

  • Servings: 2
  • Time: 30 minutes
  • Issue: Straightforward

1 lemon, divided
1-2 lbs entire agency fish (crimson snapper, trout, rock cod, or sea bass), cleaned and scaled
2 sprigs recent dill
2-3 lbs coarse sea salt (kosher salt okay)
3 egg whites
olive oil for drizzling

1. Preheat the oven to 450°F. Reduce half of the lemon into slices and the opposite half into wedges for serving. Stuff the fish with the lemon slices and dill. Mix the salt and egg whites in a big mixing bowl.

2. Unfold one-third of the salt combination on a big rimmed baking sheet till it covers an space 1″ wider than the fish. Place the fish on the salt base, then cowl the fish evenly with the remaining salt.

3. Bake for 22-25 minutes. You’ll know that the fish is completed when the salt has fashioned a pleasant brown ring round it and you’ll insert a paring knife into the middle of the crust with little resistance. Let it relaxation for five minutes, then crack open the salt crust with a spoon or picket mallet. Drizzle with olive oil and serve with lemon wedges.

** One in all my favourite locations to seize an enormous amount of salt is at my native Asian market; they sometimes promote the coarse sea salt in 10 lb baggage for about $10.