SALT BAKED FISH

By Silvermama

Serve left over fish in salad with fresh squeezed lemon.

Ingredients

• 2 tbs coriander seeds
• 1 tbs black peppercorns
• 1 tsp fennel seeds
• 1 3 lb whole fish, cleaned, scaled, fins removed
• (Whitefish or salmon)
• 1 cup thinly sliced leeks
• 1 lemon, thinly sliced
• 2 large egg whites
• 1/4 cup water
• 2 26.5 oz sea salt (6 cups)
• Extra Virgin Olive Oil
• Lemon Wedges

Preparation

Step 1

Preheat oven to 450. Line large rimmed baking sheet w/foil, leaving overhang. Combine coriander seeds, peppercorns, fennel seeds in small skillet; toast over med heat until beginning to pop, about 9 min. Cool and crush or put in spice grinder.

Rinse fish inside/out, pat dry. Sprinkle all of spice mixture in fish cavity. Stuff w/leek and lemon slices.

Whisk egg whites and water in large bowl. Add salt; stir until evenly moistened. Spread 2 cups salt mixture in 4 inch wide, 12 inch long strip, or use more to equal length of fish, on prepared sheet. Place fish on salt; cover fish completely w/remaining salt, pressing to seal.

Bake fish 25 min; let stand in crust 10 min.

Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve w/olive oil and lemon wedges.