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Description
Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper.
Ingredients
US|METRIC
2 SERVINGS
- 2 whole fish (small, about 3/4 pounds each, or one whole fish, about 1 1/2 pounds, see note)
- 10 sprigs thyme (you can also use rosemary, fennel fronds, tarragon, or chervil)
- 3 slices of lemon (thin, halved)
- olive oil (A drizzle of)
- 3 cups sea salt (or kosher salt, preferably a mix of 2 cups coarse and 1 cup fine)
- 1 egg white
- water
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Directions
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Notes
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