I really like this type of cooking fish. It keeps the meat very moist and it also gives it lots of flavor. I choose a whole wild caught Tai Snapper, first because I never used this fish before, and second because after some research I found out that its meat tastes really good so I bought it.
As you may already know is good habit to choose wild caught fish instead of farmed, because of the bad conditions of the farmed fish, farmers “have to” add antibiotics to fish and in some cases (like salmon) colorant to color the meat… Choose carefully what you eat and keep in mind that more you make at home with great quality raw ingredients, and less transformation of the ingredients you do, healthier will be your way of cooking, and you’ll feel the benefits.
Without spending more words, let’s do it!
Ingredients:
- Fish (whole or fillets)
- 1 pound of salt
- 1 1/2 Glass of Water
- 1 Egg white
- Spices or herbs
How to prepare Pesce in Crosta di Sale:
1. Unpack the fish and rinse it under water.
2. Then I like to cut the fins so the fish is more manageable when you are going to clean it.
3. After cutting the fins, it’s time to clean the fish from its flakes, using a knife. I would recommend to do this outside the house if you can because the flakes will go everywhere in the house.
4. After you did that, lay the fish on a paper on the counter, with the belly facing you. With a knife, starting from the anus, cut the belly.
5. Put gloves on, and take out all the innards.
6. When you cleaned the inside of the fish really good, wash the fish under water again.
7. Place in a bowl coarse salt and add the herbs or the spices that you prefer (I used rosemary and lemon thyme).
8. Add, then, water and the egg white and start to mix.
9. Once the mixture of salt and spices is done, take a baking tray and put on a parchment paper, then spread the mixture on it.
10. At this point, take the fish and place it on the mixture, (if it’s a fillet, make sure that you put the skin facing down).
11. Cover the top of the fish with the mixture of salt, up to cover it completely and form a layer of a few millimeters thick (the thickness can vary depending on the type of fish you choose, but it is generally a good rule not to exaggerate).
12.Take the pan that you have prepared and put it in the oven.
13. Bake it for 20 minutes at 395.
Enjoy it with a side of salad.
- Fish (whole or fillets)
- a pound of salt
- a Glass and a half of Water
- one Egg white
- Spices or herbs
- Unpack the fish and wash it under water.
- Then I like to cut the fins so the fish is more manageable when you are going to clean it.
- After cutting the fins, it's time to clean the fish from its flakes, using a knife. I would recommend to do this outside the house if you can because the flakes will go everywhere in the house.
- After you did that, lay the fish on a paper on the counter, with the belly facing you. With a knife, starting from the anus, cut the belly.
- Put gloves on, and take out all the innards.
- When you cleaned the inside of the fish really good, wash the fish under water again.
- Collect all the ingredients, place in a bowl coarse salt and add the herbs or the spices that you prefer (I used rosemary and lemon thyme).
- Add, then, water and the egg white and start to mix.
- Once the mixture of salt and spices is done, take a baking tray and put on a parchment paper, then spread the mixture on it.
- At this point, take the fish and place it on the mixture, (if it's a fillet, make sure that you put the skin facing down).
- Cover the top of the fish with the mixture of salt, up to cover it completely and form a layer of a few millimeters thick (the thickness can vary depending on the type of fish you choose, but it is generally a good rule not to exaggerate).
- Once this is completed, take the pan that you have prepared and put it in the oven.
- Bake it for 20 minutes at 395.
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