Barramundi baked in salt
4 servings
60 minutes
Salt-baked barramundi is a refined and simple way to prepare fish, preserving its tenderness and natural flavor. This technique comes from Mediterranean cuisine and has become popular due to the minimalism of ingredients and the magnificent result. The salt crust protects the fish from drying out, creating a 'self-basting' effect. The aroma of dill and lemon infuses the juicy fillet, giving the dish refreshing and herbal notes. After baking, the salt crust easily comes off, revealing perfectly cooked fish. This dish is perfect for a formal dinner as its presentation impresses with elegance. Salt-baked barramundi pairs well with light sides – fresh salads or roasted vegetables, highlighting the natural nuances of flavor and texture of the fish.
1
Gut and clean fresh Barramundi (barramundi). Barramundi is usually a large fish – 1.5-2 kg.
- Barramundi: 1 piece
2
Put washed dill inside the fish's belly. There's no need to chop the dill. You can also choose any other herbs you like, but dill is perfect in this case!
- Dill: 0.5 bunch
3
Cut the lemon into wedges and place them inside the fish's belly and gills.
- Lemon: 1 piece
4
You can season the fish with spices and pepper to your taste.
- Spices: to taste
5
Pour all the salt (at least 1 kg!) into a bowl and add a little water. Mix the salt with water to the consistency of wet snow.
- Coarse salt: 1 kg
6
Take a baking tray and create a 'pillow' of salt to the size of the fish.
7
Place the fish on a 'pillow' and start covering it completely with salt. The layer of salt should be about 5 mm. It's important that the fish is fully covered with salt: sides, back, head (in my photo, this is the cooking process :) )
8
When the fish is in salt, like in a spacesuit, we place it in a preheated oven at 180 degrees.
9
Cooking time depends on the size of the fish. I recommend baking a 1.5-kilogram fish for 45 minutes at 180 degrees. You can change the oven mode every 15 minutes: first air circulation and bottom baking, then air circulation and top grill, and for the last 15 minutes just air circulation.
10
When the fish is ready, tap the salt 'shell' with a spoon and carefully remove it with a knife. Don't crush the salt too much – it will be hard to remove and all the fillet may end up in small salt particles.