Whole fish baked in a salt crust

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I am not sure how much my comment can add to this dish. Suffice to say: this would be an impressive main at any dinner party. We served this with blitva, and had an Italian Pinot grigio as accompaniment. Because my hands were fishy and salty, the boyfriend took care of the photos.

I modified the recipe from Jamie Oliver’s book Cook with Jamie.


Serves two greedy bastards or three regular folks

1.2 kg whole John Dory fish
3 kg salt
2 egg whites
olive oil
a bunch of fresh rosemary
a bunch of fresh thyme

Preheat the oven to 200 C.

Whisk the egg whites to soft peaks and stir into the salt. Make sure you have a large enough bowl, as this is a.lot. of salt.

2015-06-06 18.21.402015-06-06 18.24.48Pack half of the salt in the bottom of the dish, to get a layer about 1 cm thick. Rub the fish with olive oil and stuff the cavity with the herbs.

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Lay the fish on top of the salt and cover completely with the salt.

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Put the fish into the preheated oven. We baked this one for about 30 min. Once cooked, remove from the oven and leave to rest for about 10 min. To serve, crack the salt crust open and brush any excess salt away. Peel the skin away and serve the fillets.

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