Whole Pompano Recipe

Baked Salt Crusted Fish; Whole Pompano Jett's Kitchen

WEBPrepare Salt Mixture. Cover a baking pan with parchment paper larger than the length of the fish. In a large bowl combine salt, egg whites and 3/4 …

1. Preheat oven to 400 degrees Fahrenheight.Cover a baking pan with parchment paper larger than the length of the fish.Prepare Salt MixtureIn a large bowl combine salt, egg whites and 3/4 cups water. Combine until mixture is shapeable. If the mixture is still too dry add small amounts of water until mixture makes shape.Lay a layer of the prepared salt on top of the parchment paper the length of the fish.Rinse fish under cold water and pat dry with paper towels.Place fish on top of the bed of salt.
2. Season FishPlace 1-2 slices of lemon and 15 sprigs of thyme into the cavity of the fish.Then place lemon slices and the remainder thyme on top of fish.
3. Encapsulate FishPlace the remaining prepared salt on top of the fish. Completely cover the fish and lightly pack down to form a closed seal.
4. BakePlace salt crusted fish in preheated oven and bake for 40 minutes or until the fish internal temperature reaches 145 degrees Fahrenheight when checked with an instant read thermometer.Just stick the thermometer through the salt deep into the thickest part of the fish. For a true reading be careful not to go through to the bottom as the thermometer reading may pick up the temperature of the pan.Remove fish from oven and allow to rest for about 15 minutes while the crust is still in place.

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