Pescado a la Sal

Pescado a la Sal is a traditional Spanish dish that features whole fish baked in a crust of salt, resulting in incredibly moist and flavorful fish. This low-carb dish is perfect for a light lunch, offering a taste of the Mediterranean with every bite.

Ingredients

• Whole sea bass - 500 grams
• Coarse sea salt - 1 kilogram
• Egg whites - 2 large
• Fresh parsley - 10 grams, chopped
• Lemon - 1, sliced
• Olive oil - 1 tablespoon
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (390°F).
2. Rinse the whole sea bass under cold water and pat dry with paper towels. Make a few diagonal slashes on each side of the fish to help it cook evenly.
3. In a large bowl, mix the coarse sea salt with the egg whites until it resembles wet sand.
4. Spread a thin layer of the salt mixture on a baking tray to form a base for the fish.
5. Place the fish on top of the salt layer and stuff the cavity with lemon slices and chopped parsley.
6. Cover the fish completely with the remaining salt mixture, ensuring there are no gaps.
7. Bake in the preheated oven for 25-30 minutes, or until the salt crust is hard and lightly browned.
8. Remove the fish from the oven and let it rest for about 5 minutes before cracking the salt crust open.
9. Carefully remove the fish from the salt crust, drizzle with olive oil, and season with black pepper before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 1800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein, helping to support muscle maintenance and repair.

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