Pescado a La Sal (Salt-Baked Fish)

Ingredients

Fresh herbs (such as thyme, parsley, or rosemary)

1/2 cup, chopped

Lemon

1, sliced

Egg whites

3 large

Coarse sea salt

2 cups

Whole fish (such as sea bass or snapper)

1 (about 2-3 pounds), cleaned and scaled

Olive oil

for drizzling

Instructions

1. Preheat your oven to 400°F (200°C).
2. 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.
3. Spread about a third of the salt mixture evenly on the bottom of a baking dish large enough to hold the fish.
4. 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.
5. Carefully place the fish on top of the salt bed in the baking dish.
6. Cover the fish completely with the remaining salt mixture, ensuring it's sealed well to create an airtight crust.
7. Bake in the preheated oven for approximately 30 minutes. The salt crust will harden and turn a light golden color.
8. Once done, remove the fish from the oven and let it rest for about 10 minutes to allow the juices to redistribute.
9. Using a spoon, gently crack the salt crust and remove it without letting any salt touch the fish flesh.
10. Serve the fish warm, drizzling olive oil over the top and separating the fillets with a fork.