Description
A delicious and elegant Whole Barramundi cooked in a crispy salt crust, perfect for family gatherings.
Ingredients
Scale
- 1 Whole Barramundi, preferably wild-caught
- 4 cups Coarse Sea Salt or Kosher Salt
- 2 Egg Whites
- Fresh Herbs (rosemary, thyme, or dill)
- 1 Lemon or Lime, sliced
- Olive Oil or Butter
Instructions
- Preheat your oven to 425°F (220°C).
- Combine 4 cups of coarse sea salt with 2 egg whites in a mixing bowl until it resembles wet sand.
- Rinse the barramundi and pat it dry, then drizzle olive oil inside the cavity.
- Stuff it with fresh herbs and lemon slices.
- Spread a layer of the salt mixture on a baking sheet, about half an inch thick.
- Place the fish on the salt layer and cover it completely with the remaining salt, packing it tightly.
- Bake for about 35-40 minutes until the crust is light golden.
- Let it rest for 5 minutes before cracking open the salt crust to reveal the fish.
Notes
Ensure the crust completely envelops the fish for best results. Don’t overcook the fish; it should be opaque and flakes easily.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 5200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 50mg
Keywords: barramundi, salt crust, seafood, baking, family recipe