It’s been a wonderful and relaxing weekend for us…! We spent our weekend with some friends, in Brian Head,Utah. How magnificent this place is! Even though,I’m not a mountain person,(I’m more seaside girl)the oxygen,the trees around you,the kids that were playing made me feel so beautiful!
But honestly,after the mountain I missed eating fish! I’m a fish lover! I love fish..baked,grilled,sauteed! In Greece,we have a lot of recipes with seafood and fish and I’m trying to make my husband and my daughter love the fish as well. Well…Anna is still small and she loves fish already, and I’m happy for that!
We cook fish with simple ingredients,that Greece produces..like fruity Extra Virgin Olive Oil,tomatoes,lemons,dried aromatic oregano,the depth of rosemary,the hearty garlic and lemony thyme. A fragrant and delightful palette!
Today,I made white perch baked in salt crust. I know that most of the Americans do not cook the whole fish very often.In Greece we are the opposite, we cook the whole fish,but few people buy the fish fillets!
Baking fish in a salt crust is a technique that I saw on TV when I was a teenager. My mother made this and it was so flavorful! The chef was Italian and he said that it’s an Italian technique.I really loved the way he cooked the fish! It was something different and to me back then,it was weird to bake the fish in so much salt! But it really works! Italians have a great cuisine and a respectful knowledge about fish.
We have so many things in common,as far as the cuisine.
So,today we’re going to Italy!!
- lemon slices
- Several sprigs of flat leaf parsley
- 2 white perch or other suitable whole fish, about 1.5 pounds, cleaned and scaled
- 4 cups sea salt or kosher salt
- 3 egg whites
- Extra virgin olive oil
- Lemon wedges
- black pepper (optional)
- 2 spring onions,finely chopped
How to make it:
Preheat the oven to 375 degrees. Tuck the lemon slices,thyme,black pepper,spring onion and parsley sprigs into the cavity of the fish.
Combine the salt, egg whites, and 1/4 cup water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, stir in a bit more water).
Line a large rimmed baking sheet (or any other baking dish) with foil or parchment paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over it to form a covering.
Bake the fish to an internal temperature of 135 – 140 degrees, about 25 minutes. (You can just poke an instant read thermometer right through the salt, into the fish). Remove from the oven and let stand for 10 minutes.
With the back of a wooden spoon, crack and remove the hard, pale brown crust of salt. Remove the skin and fillet the fish. Serve with your best olive oil and lemon wedges.
The fish and the veggies were so delicious! The aroma is so great! The fish not salty at all, is so moist and scrumptious! Do not be afraid to cook the whole fish!
You should try it!
*In the salt crust I add some lemon zest,the aroma was just incredible!