Fish baked in a salt crust...
Tried this for the first time last night.
Got a couple of whole striped bass, about a lb each.
Cavity stuffed with fresh thyme, rosemary and crushed garlic. Then encased in a thick layer of kosher salt mixed with egg whites, almost like a cement.
Baked for a bit more than 25 minutes.
Ended up with fish that was completely cooked but unbelievably moist and flavorful, not salty at all.
The salt crust kept the moisture and flavor from the herbs and garlic in the fish. A little browned butter, squeeze of lemon, completely fabulous.
Anyone else tried this?