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Fish Under "Glass"

Have you ever seen a salt-crusted fish before it’s served? It looks like a little bundle, a package, and it’s full of flavor. The basic technique is encasing the fish in a healthy layer of salt and then baking it. And don’t worry, it won’t be overly salty. The salt is just a sheet that retains all the tasty juices of the fish.
There are some specific fishes that take well to this treatment, including bass, blackfish, char, grouper, perch, trout, and steelhead. This recipe uses base because it’s not really fishy (a bonus for people who don’t like heavy fish flavors). The recipe also calls for Kosher salt because of the larger crystals. They’re easier to manage.
Salt cooking results in moist fish and enhanced flavor profiles

Ingredients

  • A singular 2-3 lbs Sea Bass
  • 1 lime
  • 2 lemons
  • ¼ cup parsley
  • ¼ cup dill
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 lbs. Kosher Salt
  • 2-3 egg whites

Instructions 

  • Prepare a pan with parchment paper
  • Preheat the smoker to 400F
  • Remove scales and fins from the fish
  • Pour the salt into a bowl
  • Slowly add the egg whites one at a time (you’re looking for a wet sand result)
  • Sprinkle a little salt on the parchment.
  • Lay the fish down on the parchment
  • Stuff it with slices of lime and lemon. Top the citrus with the herbs
  • Pack it in salt, making sure all sides are evenly coated
  • Smoke for 40 minutes