Fancy fish cook

TastyWilbur

I recently ate at a restaurant that served salt encrusted orata (also known as the gilt head bream) as its signature dish. It was great. I decided to give it a shot on the BGE and it came out incredibly well. Here's the super simple process: buy fish (1 serves two adults with regular appetites). I had the fish market clean the fish for me. Put two lemon slices in the opening made when the fish was gutted (and whatever spices you want). Cover the bottom of a baking pan with sea salt. Place fish inside and completely cover with salt. I put it in the BGE at 350 and let it ride for about forty minutes (internal temp of 135/140). Remove crust of salt. Remove skin. Filet and enjoy!!

KiterTodd

Is that shot with the green knife the after picture or still prep? (Thought the salt would be brown after)

Thanks for the cook idea!

Sea2Ski

KiterTodd said:

Is that shot with the green knife the after picture or still prep? (Thought the salt would be brown after)

Thanks for the cook idea!

I would think not, The eye looks cooked.  But lets see...
Hope a plated pic is going to arrive soon.

TastyWilbur

The pic with the knife is the after shot. The salt was lightly browned on top, but this pic was taken after I removed the top layer of salt. Unfortunately, my phone died before I could get a shot of the final plate.

NPHuskerFL

Interesting. Not too salty? Is there a preferred fish for this style?