Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
4 pounds kosher salt 4 large egg whites, whisked together for 20 seconds1 tablespoon chopped fresh dill2 teaspoons fresh thyme leaves 2 teaspoons freshly grated lemon zest3 lemon slices3 thyme sprigs3 dill sprigs2 bay leavesOne 2 to 2 ½ -pound whole white Danube fish with scales, cleaned and gutted Extra-virgin olive oil Flake sea salt, for serving Lemon wedges for serving
Preheat the oven to 400°.
Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, mix the kosher salt, dill, thyme leaves and lemon zest adding just enough egg whites until the mixture resembles moist sand. Spread half of the salt mixture in the center of the baking sheet, 1/4 -inch thick and a little larger than the fish. Stuff the inside of the fish with the lemon slices, thyme sprigs, dill sprigs and bay leaves. Rub the outside of the fish with olive oil. Using your hands, cover the fish with the remaining salt mixture, lightly packing it to completely cover the fish.
Bake the fish until the instant read thermometer inserted into the thickest part of the fish and see that it registers 135F, about 30 to 40 minutes. Remove from the oven and let rest 5 minutes.
Bring the fish to the table and crack the top salt crust and discard. Brush away any salt. Remove the skin from the top of the fish. Place the top fillet on a platter. Turn the fish over and repeat removing the skin. Discard the skin and back bone. Drizzle the fish with a few tablespoons olive oil and sprinkle with flake salt. Serve immediately with lemon wedges.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!