Salt-Crusted Fish by @lesgourmandisesdeloubna

1h5

4 servings

🐟

1 kg

Whole fish

🧂

1.5 kg

Coarse salt

🌾

150 g

Flour

🧄

4 cloves

Garlic

🌿

Thyme

🥚

3

Egg whites

💧

180 ml

Water

🧅

0.5

Red onion

🍅

1

Tomato

🫒

Black olives

🫒

Olive oil

🧂

Salt

⚫

Pepper

🍋

Lemon

🥔

Potatoes

  1. Combine
    • Coarse salt
    • Flour
    • Garlic

    Prepare the salt mixture by combining the coarse salt with the flour, garlic and thyme.

  2. Add
    • Egg whites
    • Water

    Add the egg whites and water to obtain a homogeneous paste.

  3. Spread
    • Whole fish
    • Coarse salt

    Spread a first layer of the salt mixture on a baking sheet and place the fish on top.

  4. Put
    • Whole fish
    • Coarse salt
    • Garlic

    Put lemon slices, garlic and thyme inside the fish before covering it completely with the rest of the salt.

  5. Bake

    Bake for 45 minutes at 210 degrees.

  6. Cook
    • Coarse salt
    • Red onion
    • Tomato

    While it cooks, prepare a Mediterranean condiment by mixing sliced red onion, tomato and black olives with plenty of olive oil, salt and pepper.

  7. Rest
    • Whole fish
    • Coarse salt

    Take the fish out of the oven and let it rest for 15 minutes before removing the salt crust.

  8. Cut
    • Coarse salt

    Cut the salt crust laterally with a sharp knife to make it easier to remove.

  9. Serve
    • Whole fish
    • Thyme
    • Potatoes

    Serve the fish fillet with thyme-roasted potatoes and the prepared condiment.

Salt-Crusted Fish by @lesgourmandisesdeloubna

1h5

4 servings

🐟

1 kg

Whole fish

🧂

1.5 kg

Coarse salt

🌾

150 g

Flour

🧄

4 cloves

Garlic

🌿

Thyme

🥚

3

Egg whites

💧

180 ml

Water

🧅

0.5

Red onion

🍅

1

Tomato

🫒

Black olives

🫒

Olive oil

🧂

Salt

⚫

Pepper

🍋

Lemon

🥔

Potatoes

Preparation Steps

  1. Step 1/9

    Prepare the salt mixture by combining the coarse salt with the flour, garlic and thyme.

  2. Step 2/9

    Add the egg whites and water to obtain a homogeneous paste.

  3. Step 3/9

    Spread a first layer of the salt mixture on a baking sheet and place the fish on top.

  4. Step 4/9

    Put lemon slices, garlic and thyme inside the fish before covering it completely with the rest of the salt.

  5. Step 5/9

    Bake for 45 minutes at 210 degrees.

  6. Step 6/9

    While it cooks, prepare a Mediterranean condiment by mixing sliced red onion, tomato and black olives with plenty of olive oil, salt and pepper.

  7. Step 7/9

    Take the fish out of the oven and let it rest for 15 minutes before removing the salt crust.

  8. Step 8/9

    Cut the salt crust laterally with a sharp knife to make it easier to remove.

  9. Step 9/9

    Serve the fish fillet with thyme-roasted potatoes and the prepared condiment.

Composition

Ingredients

Types

Fish, Condiments, Grains, Vegetables, Herbs, Eggs, Liquids, Oils, Spices, Fruits

Ingredients

Whole fish, Coarse salt, Flour, Garlic, Thyme, Egg whites, Water, Red onion, Tomato, Black olives, Olive oil, Salt, Pepper, Lemon, Potatoes

Notes

Whole fish (1kg to 1.5kg, bar or daurade, sea bass or sea bream), Garlic (grated), Thyme (branches, amount not given), Water (1 glass, 150 to 200ml), Red onion (for the condiment), Tomato (diced, for the condiment), Black olives (for the condiment, amount not given), Olive oil (for the condiment, amount not given), Pepper (for the condiment, to taste), Lemon (slices placed inside the fish, amount not given), Potatoes (roasted with thyme, served alongside, amount not given)

Allergens

Fish, Gluten, Eggs

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Nut-Free, High-Protein, Low-Carb, Halal, soy-free, Sugar-Free

Calories

280 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 8g, Fat: 13g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 550mg, Phosphorus: 280mg, Selenium: 35µg, Iron: 1.2mg

Vitamins

Vitamin B12: 3.5µg, Vitamin D: 4µg, Vitamin B6: 0.5mg, Vitamin C: 6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Special Occasion, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Mediterranean, Tunisian

Geographic

Tunisia, North Africa

Various

Aspect

Texture

Tender, Juicy, Flaky

Flavors

Savory, Garlicky, Briny, Herby, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store cooked fish fillet and condiment in airtight containers,refrigerate within 2 hours of cooking), freezer : 1 month (freeze only the cooked fish fillet without the condiment,wrap tightly to avoid freezer burn,best eaten fresh as salt-crust cooking is meant for immediate serving)