Salt Baked Fish with Fennel and Grapefruit Salad
•3 egg whites
•1 whole firm white fish (approximately 2kg), cleaned
•¼ cup Extra-Virgin olive oil
•1 tbsp. Spice for fish
•Lemon wedges
Type of dish
Salads
Flavour
Savoury
Type of ingredient
Fish
Preparation1.Set the 90cm oven at 180◦C.
2.Mix salt and egg whites in a big bowl until light and fluffy.
3.Spread ¼ of the salt mixture on a thick pan covered with aluminium foil.
4.Place cleaned fish onto the salt on the pan, rub the internal cavity with Spice for Fish and cover with the rest of the salt mixture.
5.Place in an oven tray and cook for 1 hour.
6.When done, let rest 10 minutes.
7.Place fish on a platter and crack the salt crust with a hammer to reveal the tender fish.
8.Serve with grilled lemon wedges, fennel and grapefruit salad drizzled with olive oil.
2.Mix salt and egg whites in a big bowl until light and fluffy.
3.Spread ¼ of the salt mixture on a thick pan covered with aluminium foil.
4.Place cleaned fish onto the salt on the pan, rub the internal cavity with Spice for Fish and cover with the rest of the salt mixture.
5.Place in an oven tray and cook for 1 hour.
6.When done, let rest 10 minutes.
7.Place fish on a platter and crack the salt crust with a hammer to reveal the tender fish.
8.Serve with grilled lemon wedges, fennel and grapefruit salad drizzled with olive oil.