An easy way to cook fish perfectly. Make sure the fish is cooked to an internal temperature of 60℃ and you can’t go wrong.
- 1 Whole fresh white fish such as steenbras, sea bass, cod, grunter or kabeljou, About 2 kilograms
- 2 kilograms Coarse sea salt
- 1 Lemon, Thinly sliced
- 4 Egg whites
- 2 Fresh bay leaves
- 1 handful Fresh parsley
1. Beat the egg whites lightly and add to the coarse salt. Mix well to ensure the salt is wet.
2. Stuff the fish’s cavity with sliced lemon, parsley and bay leaves.
3. Select an oven dish or pan, big enough to hold the whole fish. Cover the bottom of the oven dish or pan with a layer of tin foil. Add a layer of the salt mixture on top of the tin foil. The foil will protect the bottom of your pan.
4. Lay the stuffed fish on the layer of salt. Use the remaining salt to cover the fish entirely. Make sure all surfaces are covered and there are no holes through which the steam can escape. Preheat your oven to 200℃.
5. Place the fish in the pre-heated oven and cook for about 40 minutes. As the cooking time would depend on the thickness of the crust and the fish itself, I use a meat thermometer to ensure that the fish is cooked through. For fish to be done, it has to be cooked to an internal temperature of 60℃. Stick the thermometer though the crust and into the thickest part of the fish to determine if it would need more cooking time. When done, remove the crust and skin very carefully. Do not spill the salt from the crust onto the flesh. Serve with lemon to squeeze over, or a nice mayonnaise if you are that way inclined.