Description
A delightful and theatrical dish, Whole Barramundi in Salt Crust captures the essence of fresh ingredients and family traditions, resulting in a moist and flavorful meal.
Ingredients
Scale
- 1 Whole Barramundi (2–3 pounds)
- 3 cups Coarse Sea Salt (or Kosher Salt)
- 2 Egg Whites (or aquafaba for vegan option)
- Fresh Herbs (Parsley, Thyme, Dill)
- 1 Lemon (or Lime slices)
- 2–3 cloves Garlic
- 1 Shallot (or Leeks as a substitute)
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C).
- Prepare the Barramundi: Rinse the barramundi under cold water and pat dry with paper towels.
- Season and Stuff: Sprinkle salt inside the fish cavity and stuff generously with citrus slices, garlic, and fresh herbs.
- Make the Salt Mixture: Combine the sea salt with egg whites (or aquafaba); stir to a damp sand-like consistency.
- Form the Salt Crust: On a baking sheet lined with parchment, spread a layer of salt mixture. Lay the fish on top and cover completely with the rest of the salt, pressing firmly.
- Bake the Fish: Bake for 25–30 minutes, depending on fish size, until the salt hardens and forms a crust.
- Crack Open the Crust: Let it sit for a few minutes after baking, then gently crack open the crust with a kitchen hammer.
- Serve: Flake the fish apart and serve with extra lemon wedges and your favorite vegetables or salad.
Notes
Make sure your fish is fresh for optimal flavor. Allow the fish to rest after baking to enhance the taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 5000mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 60mg
Keywords: barramundi, fish, salt crust, family dinner, seafood, healthy cooking, oven-baked fish