Slack Tide Maine was fortunate enough to join Chef Josh and Maggie on their television show, Plate The State. This recipe for salt baked fish is from that episode
Salt Baked Fish
Chef Josh Berry
Inspired from sun drenched meals in the Mediterranean, this recipe results in an incredibly moist and flavorful showstopper. Chef uses a freshly caught local haddock; you can also use bass, branzino or snapper.
4 ½ cups Kosher Salt
6 large egg whites
1 whole 2-3 pound fish, cleaned and scaled
2 each large lemon
1/2 bunch fresh thyme
1/2 bunch fresh rosemary
1/2 bunch fresh oregano
1/2 bunch fresh marjoram
Fishermen's Blend Lemon Dill Sea Salt
Freshly ground black pepper
Heat oven to 375F
Using a vegetable peeler, peel 1 of the lemons and place the peels in a large bowl
- Add the herbs to the lemon peels and “bruise” them with your hands by rubbing the herbs and peels together to have them release their natural oils.
- Add the egg whites in a separate large bowl and stir in Kosher Salt. Mix the salt until it feels like “wet sand”.
- Rinse fish thoroughly with cold water and pat dry with paper towels.
- Choose a large rimmed baking sheet, roasting pan or casserole dish large enough to fit your fish with plenty of space. Place enough salt mixture on the bottom of the baking sheet to cover a space roughly the size and shape of the fish.
- Place a few of the fresh herbs on the salt, then top with the fish. Top fish with remaining herbs and then top the herbs with the salt mixture. Pat with your hands to form a smooth, sealed mound, keeping the fish head and/or tail exposed or covering completely with salt.
- Place salt covered fish in the oven and roast for 20-25 minutes.
Remove and let rest 5 minutes before serving. Crack and remove crust at the table, remove fillets and serve. Top with fresh ground pepper and Fishermen's Blend lemon dill sea salt
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