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Whole Roasted Fish in a Salt Coffin

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"Once the salt is peeled away, this dish makes a beautiful presentation. Dress fish with a flavorful extra-virgin olive oil."
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37 m servings 354
Original recipe yields 6 servings


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  1. Preheat oven to 475 degrees F (245 degrees C).
  2. Insert lemon and lemon thyme into the cavity of the fish.
  3. Mix salt and egg whites together in a large bowl.
  4. Spread 1/2 the salt mixture on a large baking sheet. Lay fish on top. Pour remaining salt mixture on top. Pack down tightly so fish is sealed in salt.
  5. Reduce oven temperature to 400 degrees F (200 degrees C). Bake fish in the preheated oven until an instant-read thermometer inserted through the salt and into the fish reads 120 degrees F (49 degrees C), 15 to 20 minutes.
  6. Cool fish for 2 minutes. Crack the salt coffin with a wooden spoon. Peel away the salt and discard. Transfer fish to a serving dish using 2 spatulas.


  • Cook's Notes:
  • Substitute thyme for the lemon thyme if desired.
  • Use trout or salmon instead of striped bass if preferred.
  • The general rule is to cook the fish 10 minutes for every inch of thickness the fish is at its thickest point.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. Since the salt coffin is discarded, the actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 354 calories; 11.2 2.1 58.6 205 121298 Full nutrition

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