Salt-Roasted Whole Fish

What could be cooler than cooking a whole fish? Roasting it in a solid shell of salt! Serving a whole fish looks intimidating, but is actually easier than cooking a filet. Pat Tanumihardja of NPR writes, “The uninitiated would question why anyone would even attempt to cook a whole fish. My answer: flavor. The next time you find yourself reaching for some floppy fillets, think about your taste buds. I truly believe that fish tastes so much better cooked on the bone. The gelatin-rich backbone is an excellent heat conductor, and the fatty skin seals in the moisture, producing sweet-tasting flesh and a cushiony texture unsurpassed by fillets.

“Furthermore, the food miser in me loves that not an ounce of gorgeous flesh is wasted when a whole fish is cooked. You even can savor the cheeks — luscious, velvety morsels considered by many cultures to be the finest part of the fish.”

Your local fishmonger or fish counter will clean the fish for you for free, removing the scales, innards, gills, and fins. Some sustainable and healthy smaller fish to roast include cod from Alaska or Iceland, bass, barramundi, catfish, mackerel, or trout. Look at the fish before buying to make sure it has clear bright eyes, which means it is fresh. Once cooked, you can lift the fish right off the bones to serve (it really does lift right off), or get smaller fish and have one at each meal. Serves 6.

2-3 pounds whole fish
4 free-range egg whites
1 bunch organic fresh thyme
2 cups of salt
3 organic lemons
Olive oil to taste
Arugula and rice (optional)

Preheat the oven to 450. Stuff the fish with the thyme – just place it inside. Get out a baking dish that you would be happy to serve the fish on. Beat the egg whites until stiff and fold in the salt; scoop about four tablespoons of this salt paste onto the platter, place the fish on it, and cover the fish with the rest of the paste. Bake for about half an hour. That’s it!

The salt crust will crack and come right off; you can serve with a squeeze of lemon juice and a drizzle of good olive oil. Rice with a little of the same salt, lemon, thyme, and olive oil makes a good side, maybe with a little arugula salad dressed with lemon and olive oil too?