1979
Salt-crusted Fish
This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Salt-crusted Fish
3 cups kosher salt
2 egg whites, or more as needed
1 pound whole fish, such as Chesapeake Bay rockfish
lemon slices
fresh thyme sprigs
Preheat convection oven to 400°. Mix salt and egg whites together. Cover a sheet pan with half of the salt mixture. Place fish on top. Fill fish cavity with lemon slices and fresh thyme. Pour remaining salt mixture over top of the fish, and totally encase it.
Bake about 20-30 minutes until salt coating is crusty and light brown. Remove from the oven, and let rest about 15 minutes. Break the crust with a meat tenderizer. Peel back the fish skin, and remove both fillets to serve.