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Salt-Baked Fish Stuffed with Herbs and Lemon Recipe
Ingredients (7)
- 2 whole small fish about 3/4 pounds each, or one whole fish, about 1 1/2 pounds (see note)
- 10 sprigs of thyme (you can also use rosemary, fennel fronds, tarragon, or chervil)
- 3 thin slices of lemon, halved
- A drizzle of olive oil
- 3 cups sea salt or kosher salt (preferably a mix of 2 cups coarse and 1 cup fine)
- 1 egg white
- Water
Directions
Learn how to make this recipe at Serious Eats