Salt Crusted Whole Fish

READY IN: 35mins
YIELD: 1 fish




  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
  • In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
  • Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
  • Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
  • Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
  • Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
  • Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
  • Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
  • Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
  • Turn over and repeat.
  • Garnish with lemon slices and serve immediately.