What a beauty! This simple recipe has major visual impact.Gather Journal Whole Salt-Roasted Fish
Fear not the whole cooked fish. Swaddled in a dense blanket of salt crystals to roast until you crack open its savory casing in a real abracadabra moment. The fish is succulent and moist, but not too salty, despite that thick crust. Truly something to behold.
Preheat oven to 450°F. Whisk egg whites until you have soft, billowing peaks then stir in salt and fennel seeds. Stuff ﬁsh’s cavity with herbs, garlic, and a few thin slices cut from the lemon reserving the rest for serving.
Spoon about 1 cup of salt and egg white crust mixture on a baking tray and spread to make a bed for the fish. Lay ﬁsh on top and cover completely with remaining crust mixture—it’s okay if the tail sticks out—making sort of a ﬁsh mummy.
Roast fish 25 to 30 minutes. To check if fish is ready, insert a small sharp knife through crust into the thickest part of fish then carefully touch it to your lip to see if it’s hot. If you prefer, use an instant read thermometer; temperature should be about 145°F. When done, let fish rest a few minutes in crust.
Whack the crust with a back of a spoon to break and carefully lift off from ﬁsh. Gently peel off the skin (it will be salty.) Divide fish between plates, discarding the bones and serve with a good drizzle of olive oil.