Salt-Baked Fish with Lime and Ginger

Baking fish encased in a salt crust ensures a moist tender flesh that’ll be bursting with flavor and—let’s face it—a very impressive presentation for your diners. I’ve used Asian-inspired flavors I grew up with—the brightness of lime and cilantro and the peppery bite of ginger—for a crowd-pleasing healthy dish that’s both comforting and elegant.

Note: Make sure the fish is not de-scaled—the scales act as a protective layer for the salt.

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Serves 4

INGREDIENTS

2 lbs. Le Baleine Coarse Salt
4 egg whites
2-2½ lb. whole fish such as red snapper, black bass or branzino
2 scallions, cut into thirds
1” of ginger, thinly sliced
8-12 cilantro stems, plus more for garnish
1 lime, thinly sliced, plus more wedges for serving
1 small serrano or bird’s eye chili, deseeded and sliced in half lengthwise (optional)
Olive oil, for finishing

METHOD

Preheat oven to 400F.

In a bowl, mix Le Baleine Coarse Salt and egg whites until mixture resembles wet sand.

Stuff the fish cavity with scallion, ginger, cilantro, lime and chili (if using).

On a parchment-lined baking sheet, take half of the salt and arrange on the sheet pan ¼”thick layer, then place fish on top. Cover with remaining salt, ensuring that the fish is completely covered (the tail can be exposed).

Roast fish for 30-35 minutes or until internal temperature registers 135F.

Remove from oven and let rest for 10 minutes. To serve, crack the top layer and discard. Fillet the fish—discarding the skin—and, finish with olive oil, garnish with cilantro and serve family style with lime wedges.