Salt-baked fish

Pat the fish dry and fill the cavity with a handful of coriander and thin slices of lemon.

Mix the sea salt with the egg whites and a few drops of water. The mixture needs to stick together.

Spread half the mixture in an oven-proof tray – approximately the size of the fish. Lay the yellowtail on top and cover completely with the remaining salt mix.

Bake in a hot oven at 180°C for 30 minutes. Remove the tray from the oven and allow to rest for 10 minutes.

Crack the salt crust by tapping it with the back of a knife. Once broken, carefully remove the salt crust, lift the skin off the fish and remove the cooked flesh carefully, as not to touch the salt.

Serve with some boiled baby potatoes and a homemade tomato smoor.

Reprinted with permission from ABALOBI. ABALOBI connects consumers with fully traceable, premium quality, local seafood harvested responsibly by small-scale fishermen and -women using low-impact fishing methods. The seafood is supplied directly to consumers via a fair and transparent digital marketplace and traceability technology.  Have a look at their newly released marketplace website for more Fish with a Story, where to find restaurants serving traceable ABALOBI-linked fish, as well as an ever growing repository of recipes by numerous South African chefs as well as fisherwomen from our coastline. This specific recipe was provided by chef Margot Janse.