Teresa's Recipes
Pescado a La Sal (Salt-Baked Fish)
Pescado a la Sal, or Salt-Baked Fish, is a traditional Spanish delicacy that originated in the coastal regions of Spain, where fresh fish is abundant. This technique of baking fish in a salt crust not only locks in moisture but also infuses it with the flavors of fresh herbs and citrus. The result is a succulent, tender fish that melts in your mouth, making it perfect for special occasions or a cozy family dinner. Serve it with a drizzle of olive oil and a side of roasted vegetables for a complete meal.
Ingredients
- 1/2 cup, chopped Fresh herbs (such as thyme, parsley, or rosemary)
- 1, sliced Lemon
- 3 large Egg whites
- 2 cups Coarse sea salt
- 1 (about 2-3 pounds), cleaned and scaled Whole fish (such as sea bass or snapper)
- for drizzling Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 12g
- Carbs: 2g
- Protein: 45g
- Sodium: 1400mg
- Sugar: 1g
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the coarse sea salt with the egg whites, mixing thoroughly until you achieve a sandy consistency. This mixture will form a crust around the fish.
- Spread about a third of the salt mixture evenly on the bottom of a baking dish large enough to hold the fish.
- Stuff the cavity of the whole fish with the lemon slices and chopped fresh herbs, allowing their flavors to infuse the fish as it cooks.
- Carefully place the fish on top of the salt bed in the baking dish.
- Cover the fish completely with the remaining salt mixture, ensuring it's sealed well to create an airtight crust.
- Bake in the preheated oven for approximately 30 minutes. The salt crust will harden and turn a light golden color.
- Once done, remove the fish from the oven and let it rest for about 10 minutes to allow the juices to redistribute.
- Using a spoon, gently crack the salt crust and remove it without letting any salt touch the fish flesh.
- Serve the fish warm, drizzling olive oil over the top and separating the fillets with a fork.
Tips
- For added flavor, you can include garlic cloves or other aromatics in the cavity of the fish.
- Serve with a side of roasted vegetables or a light salad to balance the richness of the fish.
- This technique works well with a variety of fish; feel free to experiment with your favorites.