Description
Seaside Salt Baked Fish delivers a simple, fresh catch wrapped in a crusty salt shell that seals in all the delicate ocean flavors. Your dinner guests will be impressed when you crack open this perfectly prepared fish right at the table.
Ingredients
Scale
Protein:
- 2 lb whole fish
Supporting Aromatics:
- 1 tsp coriander seeds
- 2 green onion
- 2 orange slices
- A few springs of fresh thyme
Salt and Seasoning Base:
- 2.5 cup kosher salt
For the Escovitch Veggies:
- 5 allspice berries
- 0.5 tsp coriander seeds
- 2 tablespoons olive oil
- 3 tablespoons fresh ginger (minced)
- 2 cloves garlic (thinly sliced)
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 small red bell pepper (thinly sliced)
- 1 small orange bell pepper (thinly sliced)
- 1 small yellow bell pepper (thinly sliced)
- Juice of 1 lime
- 3 tablespoons cilantro (finely chopped)
Instructions
- Toast 5 allspice berries and ½ tsp coriander seeds over medium heat. Add 2 tbsp olive oil, then 3 tbsp minced ginger and 2 thinly sliced garlic cloves. Cook for 2 minutes.
- Pour 1 cup apple cider vinegar, 3 tbsp sugar, and 1 tbsp salt into the skillet. Bring the mixture to a rolling boil.
- Add thinly sliced red, orange, and yellow bell peppers to the boiling liquid. Cook for 1-2 minutes, then remove from heat.
- Stir in juice from 1 lime and 3 tbsp chopped cilantro. Let the mixture cool completely, then refrigerate.
- Preheat your oven to 450°F. Select a 2 lb whole fish and prepare it by stuffing with 2 orange slices, 1 green onion, and a few sprigs of fresh thyme.
- Toast 1 tsp coriander seeds in a skillet for 2-3 minutes. Crush them using the side of a knife, pressing down firmly.
- Mix the crushed seeds with 2 ½ cups kosher salt. Whisk egg whites in a separate bowl until they form soft peaks, then fold into the salt mixture.
- Line a large baking pan with parchment paper. Spread half the salt mixture on the bottom, place your prepared fish on top, and cover completely with remaining salt mixture.
- Bake the fish for exactly 30 minutes at 450°F.
- Remove from oven and carefully crack the salt crust. Fillet the fish and serve with the chilled escovitch vegetables and pickling liquid.
Notes
- Toast spices carefully to release maximum flavor without burning, which can make them taste bitter.
- Whisking egg whites to soft peaks ensures a light, crisp salt crust that seals in the fish’s moisture perfectly.
- Crushing coriander seeds just before mixing with salt releases essential oils for a more intense, fresh flavor profile.
- When filleting, crack the salt crust gently to preserve the fish’s delicate texture and prevent losing any juices during serving.
- Prep Time: 15 minutes
- Cook Time: 34-35 minutes
- Category: Baked
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 167
- Sugar: 6 g
- Sodium: 1141 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg