Salt Crusted Whole Fish

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 egg whites
• 2 cups sea salt
• 2 cups all-purpose flour
• 3 tablespoons italian parsley, chopped and divided
• 1/2 cup water
• 1 (2 1/2 lb) fresh whole fish, such as striped bass
• 2 tablespoons sun-dried tomatoes, julienned
• 1 tablespoon kalamata olive, chopped
• 2 tablespoons artichoke hearts, chopped
• 2 slices lemons, sliced in half, plus more for garnish
• 1 tablespoon garlic, minced
• 1/2 teaspoon cracked black pepper

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• 3 in a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. mix with your hands until a thick paste forms.
• 4 fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
• 5 rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
• 6 put the fish on the parchment lined baking sheet. mound the salt paste evenly over the entire fish.
• 7 press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• 8 bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• 9 slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
• 10 slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
• 11 turn over and repeat.
• 12 garnish with lemon slices and serve immediately.