From Past to Plate: The Most Ancient Ingredients for Modern Meals

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Salt-crusted fish

This unique preparation method creates a flavorful and moist fish, encased in a beautiful salt crust that not only seasons the fish perfectly but also makes for an impressive presentation.

Ingredients (serves 4):

• 1 whole fish (such as sea bass or snapper), cleaned and scaled
• 4 cups coarse sea salt
• 4 egg whites
• 1 lemon, thinly sliced
• Fresh herbs (such as thyme, rosemary, or dill)
• Olive oil for drizzling
• Freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F.
2. Rinse the fish inside and out under cold water and pat it dry with paper towels. Stuff the cavity of the fish with lemon slices and fresh herbs.
3. In a large bowl, combine the coarse sea salt and egg whites. Mix until the texture resembles wet sand.
4. On a baking sheet lined with parchment paper, spread a thin layer of the salt mixture. Place the fish on top of this layer. Cover the fish completely with the remaining salt mixture, pressing it firmly around the fish to form a sealed crust.
5. Bake the fish in the preheated oven for 25-30 minutes, depending on the size of the fish, until the salt crust is golden and hard.
6. Remove the fish from the oven and let it rest for a few minutes. Carefully crack open the salt crust with the back of a knife, being mindful of any steam. Remove the salt crust and gently transfer the fish to a serving platter. Drizzle with olive oil and season with freshly ground black pepper.

Enjoy!