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Salt Baked Fish

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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 for a sumptuous feast.

Salt Baked Fish

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Course Main Dish

Ingredients
  

  • 1.5-2 kg whole fish, serving suggestions Ocean Trout, Snapper, Barramundi 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

Instructions
 

  • Preheat oven to 180C.
  • Place whole fish onto a large baking tray, fill the cavity with some dill.
  • Layer additional dill sprigs on the top, along with some sliced lemon & lime.
  • 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, packing onto the skin (around the lemon, limes & dill) to form a 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, peel fish away from the salt casing when ready to serve.

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