Salt-Baked Fish Stuffed with Herbs and Lemon Recipe

Serves: 2 Save

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

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