Gallery

Recipe Summary

Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Advertisement
Advertisement