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Yield
Serves : Serves 4

How to Make It

Step 1    

Preheat oven to 400º. Whisk the egg whites until peaks form. Fold in the salt, rosemary and thyme and set aside.

Step 2    

Spread the lemon slices and fennel out on a baking sheet. Place the fish over the lemon and fennel, skin side up. Pour the egg white mixture over the fish and spread to cover completely.

Step 3    

Bake until a knife goes into the fish easily and it is cooked through, 20-25 minutes. Remove from the oven. Crack the salt crust and peel away in large pieces. Separate the meat from its skin and transfer to serving plates. Top with a drizzle of olive oil.

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