Entree: Spain – Andalusia – Pescado a la Sal (Whole fish baked encased in a salt crust that seals in moisture and flavor)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 1 whole sea bass or dorado, about 2.5 lb (1.1 kg), gutted and scaled
- 3 lb (1.4 kg) coarse sea salt
- 3 large egg whites (about 90 g)
- 2 tbsp (30 ml) dry white wine (optional)
- 1 lemon, thinly sliced
- 1 small bunch fresh parsley (about 20 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) extra-virgin olive oil for finishing
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a thin layer of foil.
2. Rinse the fish and pat dry inside and out. Stuff the cavity with lemon slices, parsley, and thyme; season lightly with a grind of black pepper (do not add salt to the cavity).
3. In a large bowl combine the coarse sea salt and egg whites. Add white wine if using to help bind; mix with your hands until the mixture has the texture of wet sand and will hold together when squeezed.
4. Spread a 1/2-inch (1–1.5 cm) layer of the salt mixture on the prepared sheet to form a base slightly larger than the fish. Place the fish on top and cover completely with the remaining salt mixture, pressing to seal all seams and smoothing the surface.
5. Bake in the preheated oven for 25–35 minutes, depending on fish thickness, until the salt crust hardens and a thermometer inserted into the thickest part reads about 135–140°F (57–60°C) for flaky, moist fish.
6. Remove from oven and let rest 5 minutes. Crack the salt crust with the back of a spoon and lift off pieces; brush away any remaining salt from the fish skin.
7. Carefully lift the fillets from the bones or serve whole. Drizzle with extra-virgin olive oil, add lemon wedges, and serve immediately with simple boiled potatoes or a green salad typical of Andalusian cuisine.