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.
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|2||(1.5 lb) whole branzino|
|10 Sprig||fresh thyme|
|2 Whole||lemons, divided|
|5 Cup||Fine sea salt, such as Jacobsen|
|As Needed||Olive oil|
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set it to 500˚F if available.
500 ˚F / 260 ˚C
Clip the fins and remove the gills from the fish. Slice 1 lemon. Stuff the cavity with thyme and lemon slices.
2 (1.5 lb) whole branzino
10 Sprig fresh thyme
2 Whole lemons, divided
In a bowl with a whisk or electric beaters, add the egg whites and whip them to soft peaks. Fold in the sea salt.
10 egg whites
5 Cup Fine sea salt, such as Jacobsen
In an oven-safe dish, lay down half the egg white and salt mixture and place the fish on top. Place the remaining mixture over the fish, pressing to completely and tightly enclose the fish.
Insert the probe diagonally into the flesh of the fish. Place the baking dish directly on the grill grates. Close the lid and bake until the internal temperature reaches 135-140˚F, 30 minutes.
450 ˚F / 232 ˚C
140 ˚F / 60 ˚C
Remove fish from the grill and let stand for 10 minutes.
Using a wooden spoon, strike the crust to crack it open and brush the remaining salt from the surface of the fish. Remove the skin and drizzle the fish with good olive oil and a squeeze of lemon juice. Enjoy!
As Needed Olive oil