Turn the fish over and repeat removing the skin.
LEMON THYME FISH SKIN
Remove the skin from the top of the fish. Remove from the oven and let rest 5 minutes.īring the fish to the table and crack the top salt crust and discard. It can be added to marinades, stews, soups, salads, sauces, bouquet garnis and stuffing, and a few sprigs also make an attractive garnish. Using your hands, cover the fish with the remaining salt mixture, lightly packing it to completely cover the fish.īake 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. Lemon thyme can be used to flavour poultry, seafood, and vegetables, and will accentuate the natural flavour profiles of fish and meat dishes in particular. Rub the outside of the fish with olive oil.
Stuff the inside of the fish with the lemon slices, thyme sprigs, dill sprigs and bay leaves. According to Monterey Bay Aquarium Seafood Watch, Arctic Char is a sustainable seafood superstar, especially when farmed in recirculating aquaculture systems. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl season butter to taste with salt and pepper. Spread half of the salt mixture in the center of the baking sheet, 1/4 -inch thick and a little larger than the fish.
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. Line a large rimmed baking sheet with foil or parchment paper.
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