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Submitted by Mayer Neustein
Baked bronzini fish. baked with a salt crust to keep the fish very moist.
Simple to make yet sophisticated to serve.
1 2-lb whole bronzini fish (whole fish that is cleaned out in the center)
about 4 lb coarse sea salt (we used 2 packs Aromasong Dead Sea Salt)
5 egg whites
1 orange
1 lemon
1 clove garlic
salt and pepper
Preheat the oven to 400 degrees F.
Place the salt in a bowl and mix it with the egg whites.
On a cookie sheet place a thin layer of the salt mixture the length and two times the width of the fish. Place the fish in the center of the bed of salt.
In the center of the fish put some salt and pepper. Add in half thin slices of the orange, lemon, and garlic, making sure that it is all placed inside the fish so the belly of the fish can close up.
Cover the fish with the rest of the salt mixture, making sure that it is completely sealed all over. The salt should be tight around the fish without any cracks.
Bake for 25 minutes until the salt starts turning brown. Let it rest for 10 minutes.
Using a spoon, gently crack the salt crust open. Take off all the salt.
Transfer the fish onto a large serving plate. Pat it with a dry napkin to make sure that all salt is removed. Garnish the tray.
Gently peel back the fish skin to reveal the moist, glistening white fish. Serve French style to your family and friends!
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