Pescado en Sal
Pescado en Sal, or Salt-Baked Fish, is a traditional Spanish dish that locks in moisture and flavor. The salt crust is not eaten, but rather cracked and removed to reveal the perfectly cooked fish beneath.
Ingredients - Serves 4
- Egg whites - 4
- Sea salt - 4 cups
- Fresh herbs - A handful (such as parsley, thyme, and rosemary)
- Lemon - 1, sliced
- Whole fish - 1 (about 2 lbs), cleaned
Let's Get Started
- Preheat your oven to 400°F (200°C).
- Stuff the cavity of the fish with the lemon slices and herbs.
- In a large bowl, mix the sea salt with the egg whites until it has the consistency of wet sand.
- Lay a layer of the salt mixture on the bottom of a baking dish, place the fish on top, and then cover the fish completely with the rest of the salt mixture.
- Bake for about 30 minutes. The salt crust will become hard and lightly browned.
- Remove from the oven and let it rest for 10 minutes.
- Crack the salt crust with the back of a spoon and remove it, being careful not to get any salt on the fish.
- The fish should be moist and easily pull away from the bones. Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 5g
- Carbs: 0g
- Protein: 50g
- Sodium: 3000mg
- Sugar: 0g
