Name: Pesce al sale
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 2.5 kilogram whole snapper, scaled and gutted (ask your fishmonger to do this for you); 6 egg whites; 3 kilogram coarse rock salt; 2 lemons, sliced; 1 bunch fresh oregano sprigs; cracked black pepper, to taste; good-quality extra virgin olive oil, to serve

Pesce al sale

In the coastal areas of Italy, fresh whole fish is often baked in a salt crust. The fish tastes delicious served simply with a drizzle of good-quality extra virgin olive oil and a squeeze of fresh lemon.

Serves 6

Prep

10M

Cook

35M

Total

45M

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Ingredients

2.5 kilogram whole snapper, scaled and gutted (ask your fishmonger to do this for you)

6 egg whites

3 kilogram coarse rock salt

2 lemons, sliced

1 bunch fresh oregano sprigs

cracked black pepper, to taste

good-quality extra virgin olive oil, to serve

Method

1.Preheat oven to 230°C (210°C fan-forced). Dry skin and cavity of fish with paper towel. Line baking tray with a double layer of baking paper.

2.Place egg whites in large mixing bowl and whisk until lightly foaming. Add salt and stir well to combine. Spread 1/3 of salt mixture over baking tray to cover well.

3.Lay some lemon slices and couple of oregano sprigs under where fish will lay. Place fish on top and fill cavity with more oregano and lemon. Season with pepper to taste. Place remaining lemon slices and oregano on top of fish.

4.Pile remaining salt on top of fish and pack well to ensure fish is well covered and crust has no holes. Bake for 30 to 35 minutes until crust is golden.

5.Remove from oven and crack away top of crust to reveal fish. Brush away salt granules with pastry brush. Drizzle with extra virgin olive oil and serve.

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Ingredients

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