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Salt Baked Fish

This baked ocean trout is encrusted with Wakame flavoured Tasman Sea Salt to impart a delicious umami flavour to any dish. Add some citrus fruit slices, along with your favourite herbs & you have a sumptuous feast for the new year.

Salt Baked Fish

Course Main Dish


  • 1.5 kg Whole Ocean Trout cleaned & scaled
  • 1 bunch Fresh dill sprigs
  • 3 Egg whites Kangaroo Island Eggs
  • 80 g Tasman Sea Salt with Wakame
  • 250 g Tasman Sea Salt
  • 1 Lemon sliced
  • 1 Lime sliced


  • Preaheat oven to 180C
  • Place whole ocean trout onto a baking tray, stuff the cavity with half the dill and set aside
  • Layer the top with some fresh dill sprigs, along with sliced lemon & lime for decoration
  • In a small bowl add the egg whites, wakame sea salt and regular sea salt. Mix to form a paste
  • Spread salt paste over the fish, smearing onto the skin (around the lemon, limes & dill) to form a white crust. The salt should encase the top and sides of the fish
  • Bake for 40-45mins until the crust hardens and begins to slightly colour around the edges
  • Remove from the oven and rest for 10 mins before serving
  • To serve: Peel back the crust and discard along with the skin. Fish will flake away beautifully after being steamed in the salt casing


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