Quick & juicy salt crusted paleo whole fish made with Italian technique. It’s one of the wow effect recipes that is perfect on a dinner table. The best part is that you can’t over or under season the fish. The secret salt crust technique will do all the work for you. All the juices will be inside the fish and don’t have to worry about dry fish.
I have found myself cooking fish at least twice a week. It’s my latest obsession. This recipe here is one of the oldest whole fish recipes I have had. It’s my favorite technique that Italians have ever discovered. Even though it supposed to be Italian one of my Russian friends introduced me this fish cooking technique.
If you looked at the ingredients and you haven’t used this technique before, then you might roll your eyes. ONE KILOGRAM of salt?! YES! That’s right, and I didn’t make a typo here. It’s not a gram, it’ s a kilogram.
Don’t worry you’re not going to eat all the salt. That would be crazy. You use the salt crust to cook the fish. The best part is that you can’t over or under season the fish. The secret salt crust technique will do all the work for you. All the juices will be inside the fish and don’t have to worry about dry fish.
The other great part is that the fish cooks quickly. Only 20-25 minutes and that’s it! When you remove the crust, you will get a perfectly seasoned and juicy fish. Just make sure that you remove all the crust and even skin because these are extra salty.
Paleo Salt Crusted Fish
- 1 kg sea salt (35 oz, about 4 cups)
- 1 dl (0,5 cups) water
- 3 egg whites
- 1 white fish (lavaret or sea bass, about 0,8 – 1 kg cleaned and not scaled)
- 1 tbsp olive oil
- A few mint or thyme branches
- 4-6 lemon slices
- Preheat the oven to 180° C/ 356° F.
- Mix salt, egg whites, and water. Mix well until it looks like wet sand.
- Put the lemon slices and mint inside the fish. Cover the fish with olive oil.
- Add 1/4 of salt in the baking pan (you can use parchment paper as well). Place the fish on top and pack with the rest of the salt.
- Bake the fish about 20-25 minutes (internal temperature about 60° C/ 135° F). Remove from the oven and let it rest for 10 minutes under the salt crust.
- Crack and remove the hard, pale brown crust of salt. Remove the skin and “fillet” the fish (since the fish is already very soft, then the fish bones come off without a knife). Serve with green leaves, roasted potatoes, good extra virgin olive oil, lemon or rocket pesto.
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