Skip to Main Content
Find a Store
Baked Whole Fish in Sea Salt

Baked Whole Fish in Sea Salt

By Traeger Kitchen

Celebrate your fresh catch in a new way. Wood-fired and baked in a salt crust, this fish is tender and naturally delicious. A delicate seasoning of fresh herbs and citrus make this deep water swimmer a surefire winner.

Prep Time

10 Minutes

Cook Time

30 Minutes

Pellets

Mesquite
Yields: 4 Servings

Ingredients

main
3 PoundWhole Branzino, (1.5 each)
10 Sprigthyme sprigs
1 Mediumlemon, thinly sliced
5 Cupsea salt
10 Wholeegg white
To Tasteolive oil
1 Wholelemon juice
Units of measurement:

Step

  • Step 1

    When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

  • Step 2

    Clip the fins and remove the gills from the fish. Stuff cavity with thyme and lemon slices. Whip the egg whites to soft peaks and fold in the sea salt.

    Ingredients

    • 3 Pound Whole Branzino, (1.5 each)

    • 10 Sprig thyme sprigs

    • 1 Medium lemon, thinly sliced

    • 5 Cup sea salt

    • 10 Whole egg white

  • Step 3

    Place directly on the grill grate and bake for 30 minutes or until a thermometer poked through the salt crust and into the flesh of the fish registers an internal temperature of 135-140 degrees F. Remove fish from the grill and let stand 10 minutes.

  • Step 4

    Using a wooden spoon, strike the crust to crack it open and brush remaining salt from the surface of the fish.

  • Step 5

    Remove the skin and drizzle fish with good olive oil and a squeeze of lemon. Enjoy!

    Ingredients

    • To Taste olive oil

    • 1 Whole lemon juice

My Notes

In order to add notes for this recipe, you must log in or create an account.