19 February, 2015
Samak Mechoui bel Meleh
- 1 whole white fish (red snapper, striped bass or other) weighing about 3 lbs (1.5 kg)
- 2 liters of coarse salt, about 8 cups
- 125 ml of regular flour, about half a cup
- 6 egg whites
- 1/4 cup of water
- 3 sprigs of fresh thyme
- 3 sprigs of fresh dill
- 3 bay leaves
- Some slices of lemon
- Lemon juice to taste
- Extra virgin olive oil to taste
Preheat the oven to 230 °C (450 °F). Line a large baking sheet with parchment paper.
In a bowl, combine salt, flour, egg whites and water. Stir and set aside.
Place the thyme, dill, bay leaf, and lemon slices inside the fish.
Spread evenly 1/3 of the salt mixture on the parchment paper. Place fish on top and cover with the remaining salt, pressing well to form a uniform crust.
Bake in the center of the oven for about 45 minutes.
Break the crust to release the fish. Remove the skin from the fish and remove the fillets.
To serve, sprinkle with lemon juice and drizzle with olive oil.