salt-crusted lemon-dill cod fillets

Ingredients

• Servings: 4
• 4 (13 ounce) round containers diamond crystal® kosher salt
• 4 egg whites, lightly beaten
• 2 lemons, sliced 1/4-inch thick
• 2 1/2 pounds skinless cod fillets
• 1 tablespoon olive oil
• 1/2 teaspoon diamond crystal® kosher salt
• 1/4 teaspoon black pepper
• 2 bunches fresh dill

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour the containers of diamond crystal® kosher salt into a large mixing bowl. add egg whites. mix well with your hands or by blending with two spoons until the texture resembles moist sand.
• layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. salt should be about 1/2-inch thick.
• place the lemon slices edge to edge on top of the salt. you don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. save extra lemon slices for serving and garnish.
• rub the fish fillets with olive oil on both sides, and season well with diamond crystal® kosher salt and pepper.
• arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base.
• arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor.
• pour the rest of the salt mixture evenly the dill, smoothing carefully. make sure all corners are covered; pat firmly to ensure a proper seal with no cracks.
• place in middle rack of oven and bake for 15 minutes.
• let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open.
• cut each fillet in half. serve with remaining lemon slices and fresh, chopped dill.