| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 346 | 12g | 2g | 0g |
| sugars | fibre | protein | salt |
| 0g | 0g | 58g | 3.8g |
Why I Love Brazilian Robalo ao Sal
Every recipe has a story, and the Robalo ao Sal is no different. Derived from the vibrant, bedazzling culture of Brazil, I’ve always admired this recipe for its simplicity yet incredible depth of flavor. It is the perfect marriage of health and flavor that I, Rebecca Kaplan, strive to include in my culinary creations.
A Bite of Brazil and A Nod to the Coast
Having grown up in sunny California, my palate was developed around fresh, vibrant ingredients used in a harmonious blend. The Robalo ao Sal demands such quality ingredients to truly shine. There’s something beautiful about the way these flavors unifying into an elegantly hearty dish. The way the succulent robalo mingles with fresh thyme, rosemary, and a tantalizing hint of citrus has long captivated my heart and belly. The dish, akin to a few Mediterranean staples, reflects the similar love for sea products and aromatic herbs.
Homage to a Master
This recipe is also a respectful hat-tip to Brazilian culinary icon, Alex Atala. Atala’s philosophy of embracing local ingredients and traditional cooking techniques has always inspired me to venture out of my comfort zone and experiment with diverse cuisines. The Robalo ao Sal is precisely one of those experimental endeavours that brings my Californian sensibilities to sync with global gastronomic delights.
Although the Robalo ao Sal is a delight unto itself, I find that it pairs beautifully with Brazilian-style rice or a simple green salad on a sunny day. It’s the sort of meal that can transport you to the heart of Brazil, right to the bustling markets and salty air of its coastal regions, from anywhere in the world.
I’m excited for you to discover the vibrancy that is the Robalo ao Sal, and infuse a bit of global gastronomy into your next cooking venture.
What You’ll Need
- 6 robalo (snook) fillets, about 6 ounces each
- 9-10 pounds coarse salt
- 3 egg whites
- Fresh thyme sprigs
- Fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 lemons, sliced
- Black pepper to taste
Method
Step One
Preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit. While the oven is warming up, prepare your robalo fillets by rinsing them under cold water and patting them dry. Set them aside.
Step Two
In a large mixing bowl, combine the coarse salt with egg whites. Stir until it forms a slightly damp, somewhat sandy texture. Place aside.
Step Three
Lay out a baking sheet or oven-safe dish. Create a layer of the salt and egg white mixture on the bottom of the dish, about 1 cm thick. Lay thyme and rosemary sprigs over this layer.
Step Four
Place the robalo fillets on top of the herbs. Season generously with fresh black pepper.
Step Five
Completely cover the fillets with the remaining salt and egg white mixture, ensuring there are no parts exposed. Lay the sliced lemons on top of the salt layer.
Step Six
Drizzle olive oil over the lemon slices and salt layer. Place the dish in the oven.
Step Seven
Bake for about 25-30 minutes. The top layer of salt should be hard and slightly browned. Remove from the oven and let it rest for 5 minutes before serving.
Step Eight
Crack the salt crust with a spoon or knife to expose the fish. Carefully remove the fillets and serve immediately. Enjoy your Robalo ao Sal.
