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 More recipes with Morton^® Sea Salt (Fine & Coarse)

Prep Time: 20 Minutes
Servings: 4

Directions

Preheat oven to 425° F.


In a bowl, mix together the Morton^® Coarse Sea Salt and water. Stir well to mix.


Place one third of the salt and water mixture evenly into the bottom of a casserole dish. Place half of the dill sprigs onto the salt, forming a “bed” where the fish will lay.


Place the fish on the bed of dill, with heads facing in opposite directions. Cover with remaining dill. Top fish and dill with remaining salt mixture, patting the crust down firmly to completely cover the fish. Bake the fish for 45 minutes.


Meanwhile, clarify the butter by heating over medium low heat in a small saucepan. Heat for about 5 minutes or until the milk solids have separated and are at the bottom of the pan. Remove from heat and skim off foam from the top of the butter. Strain the butter, discarding the milk solids. Keep warm.


Remove the fish from the oven and allow to set for 5 minutes. Crack the salt crust and remove the salt in large pieces. Carefully remove the fish from the salt. Brush away any remaining salt with a small dry brush.


Serve immediately with clarified butter and lemon edges.