Entree: Spain – Canary Islands – Cherne a la Sal (Whole wreckfish baked in a salt crust to seal in moisture and flavor)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole cherne (wreckfish), approx. 3 lb (1.4 kg), gutted and scaled
- 5 lb (2.3 kg) coarse sea salt
- 3 egg whites (about 3 1/8 oz (90 g))
- 2 tbsp (30 ml) cold water
- 1 lemon, sliced, about 3.5 oz (100 g)
- 4 sprigs fresh thyme or rosemary
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 1 whole cherne (wreckfish), approx. 3 lb (1.4 kg), gutted and scaled
- 5 lb (2.3 kg) coarse sea salt
- 3 egg whites (about 90 g)
- 2 tbsp (30 ml) cold water
- 1 lemon, sliced, about 3.5 oz (100 g)
- 4 sprigs fresh thyme or rosemary
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 425°F (220°C). Rinse the fish and pat dry. Season the cavity lightly with a pinch of pepper, then stuff lemon slices and the herb sprigs into the cavity.
2. In a large bowl, combine the coarse sea salt, egg whites, and cold water and mix until the salt has the texture of wet sand and will hold shape when pressed.
3. On a large baking tray lined with parchment, spread a 1/4-inch (0.635 cm) layer of the salt mixture to form a bed. Place the stuffed fish on the bed and brush the skin with olive oil and a little pepper.
4. Pack the remaining salt mixture over and around the fish, sealing it completely into an even crust about 1/2 to 3/4 inch (1.27 to 1.91 cm) thick. Smooth the surface to seal any gaps.
5. Bake in the preheated oven until the flesh is just cooked through, about 25 to 35 minutes for a 3 lb (1.4 kg) fish (adjust time 8–10 minutes per additional 0.5 lb (225 g)).
6. Remove from oven and let rest 5 minutes. Crack the salt crust away with the back of a spoon or mallet, discard the crust and outer skin, transfer fillets to a platter, garnish with parsley if desired, and serve immediately.

1. Preheat the oven to 425°F (220°C). Rinse the fish and pat dry. Season the cavity lightly with a pinch of pepper, then stuff lemon slices and the herb sprigs into the cavity.
2. In a large bowl, combine the coarse sea salt, egg whites, and cold water and mix until the salt has the texture of wet sand and will hold shape when pressed.
3. On a large baking tray lined with parchment, spread a 1/4-inch layer of the salt mixture to form a bed. Place the stuffed fish on the bed and brush the skin with olive oil and a little pepper.
4. Pack the remaining salt mixture over and around the fish, sealing it completely into an even crust about 1/2 to 3/4 inch thick. Smooth the surface to seal any gaps.
5. Bake in the preheated oven until the flesh is just cooked through, about 25 to 35 minutes for a 3 lb (1.4 kg) fish (adjust time 8–10 minutes per additional 0.5 lb / 225 g).
6. Remove from oven and let rest 5 minutes. Crack the salt crust away with the back of a spoon or mallet, discard the crust and outer skin, transfer fillets to a platter, garnish with parsley if desired, and serve immediately.