Preparation Method
- Preheat the oven to CONVECTION/BAKE 375°F. Stuff the cavity of the fish with 4 dill sprigs and the lemon slices and set aside.
- Stir the salt, egg whites, and 3⁄4 cup water together in a large bowl until the salt is moist-ened and feels like wet sand. Spread out about 2 cups of the wet salt mixture onto the bottom of a 9-by-13-inch baking dish (an oval casserole dish also works nicely), packing it down into a solid, even layer. Lay 6 dill sprigs on top of the salt. Gently lay the fish on top of the dill and cover the fish with the remaining 6 dill sprigs.
- Insert the temperature probe into the fish just behind the head, then cover the fish with the remaining salt mixture, packing it down firmly so that the fish is completely encased from head to tail. Adjust the probe, being careful not to crack the salt crust, so it lies horizontal with the fish, its sharp end pointing toward the tail.
- Place the fish in the oven and insert the probe’s plug into the probe jack. Set the probe tem-perature for 140°F and bake until the probe temperature chime sounds, about 20 minutes.
- Remove the fish from the oven and remove the probe. Immediately use a serrated knife to carefully cut away the salt crust from the fish, discarding the salt crust as you go. Remove and discard the dill and lemon slices. Transfer the fish to a serving platter and brush away any salt still adhering to the skin. Serve with the lemon wedges.
Variations
TARRAGON AND FENNEL
Substitute fresh tarragon sprigs for the dill and 1 small trimmed, sliced fennel bulb for the lemon slices. If the fennel has fronds, use the feathery parts along with the tarragon.
SALT-BAKED POTATOES
Substitute 12 small potatoes or 4 medium potatoes (russet and Yukon Gold potatoes work best) for the fish. Substitute 12 fresh thyme or rosemary sprigs for the dill. Proceed with the recipe as instructed (you don’t use the temperature probe here). Bake the potatoes at 400°F for 40 minutes for small potatoes and 1 hour for medium ones.
Pro Tip
The method works wonders with whole fish and potatoes, but you can also try it with thick fish fillets, a whole chicken, and other firm root vegetables, like beets and parsnips.
