Whole Salt Baked Fish
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30-40 minutes (depending on size of fish)
- 1kg Murray Cod/Snapper or just use your favourite fish
- 1.5 kilos fine pink sea salt
- 8 egg whites
- 4 slices lemon
- Fresh herbs (mint, thyme)
- Toum sauce to serve (optional)
Step 1 - Preheat oven to 200C/400F and take a tray larger than your fish. Mix the salt with the egg whites until it creates a texture like damp sand. Add a bit of cold water if needed.
Step 2 - Lay out a bed of the salt mixture on the tray. Place the fish on top of it and then cover with the remaining salt until the fish has been completely covered in the salt with roughly an even thickness. Bake for 40 minutes.
Step 3 - Crack open the salt with a sharp knife and then remove the top in one piece at the table.