Easy Salt Baked Fish for Two

Salt baked fish for two is an experience. In the restaurant it was a special dish limited to only a few tables a night and paraded through the dining room on a silver tray with burning fig leaves. The server would carve the salt crust table side with pinkies out as onlookers tried to peek over without showing envy. Removing the crust reveals a luxuriously tender and fragrant dish that feels special.

For your special evening, or to make any evening feel special, the salt baked fish can be easy and impressive. This version is even easier as it can work for many types of fish, not just whole fish or fish on the bone. Some fresh cod, a little OMG and you're almost there.

Author

Helen Park

Servings

2

Category

Main Course

Ingredients

• 3 cups kosher salt
• ½ cup egg whites, from about 3 eggs
• 1 (10oz) cod filet, boneless and skinless
• 1 tsp OMG blend
• ½ tsp fine sea salt
• 4 sprigs parsley
• 8 paper thin slices of lemon
• 1 Tbsp olive oil
• 2 (12"x18") pieces of parchment paper
• Lemon wedges and fresh parsley for garnish
• Fleur de sel to taste

Directions

1. Preheat the oven to 400F.
2. In a bowl, mix the salt and egg whites to combine well. The mixture should resemble wet sand.
3. On a sheet of parchment paper, lay 4 of the lemon slices.
4. Season the cod filet by drizzling on the olive oil and sprinkling and gently spreading the OMG and salt to coat evenly.
5. Place the cod filet on the lemon slices and top with the remaining lemon slices, tucking the parsley sprigs on and around the seasoned cod and lemon.
6. Wrap the parchment paper snugly around the cod, folding the sides under the packet.
7. Prepare the second piece of parchment on a baking tray and spread half a cup of the salt mixture evenly in the center of the paper.
8. Place the packet of cod on top and shape the remaining salt mixture on and around the packet of fish. The thickness of crust should be even around the packet without any paper showing through.*Optional: After shaping the salt mixture, you can carve a design into the salt crust with the tip of a paring knife.
9. Bake for 15-18 minutes, or until the fish is just cooked. There are a few ways to tell doneness but the simplest would be an internal temperature of 145F.
10. Remove the tray of salt baked fish from the oven and allow to rest for 2 minutes.
11. Using a knife score the salt crust all the way around, 1" up from the bottom.
12. Remove the salt lid and brush away any excess salt on the fish packet.
13. Gently unwrap and transfer the cooked fish to a platter, or 2 plates.
14. Serve with fresh lemon, a sprinkle of parsley, and a little fleur de sel to season the cod flakes as they delicately unfold at each forkful.