Whole Roasted Fish in a Salt Coffin Recipe

Directions

Preheat oven to 475 degrees F (245 degrees C).
Insert lemon and lemon thyme into the cavity of the fish.
Mix salt and egg whites together in a large bowl.
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.
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.
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.

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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.

Per Serving: 354 calories; 11.2 g fat; 2.1 g carbohydrates; 58.6 g protein; 205 mg cholesterol; 121298 mg sodium. Full nutrition