INGREDIENTS

• 1 package of (7 THALASSES) redfish
• 2 kg of coarse salt
• 3 egg whites
• 2 lemons
• some rosemary
• 1 tablespoon of whole red pepper

Nutritional information/serving
(200 g fish with 2 cups of boiled vegetables)

Energy: 380 kcal
Carbohydrates: 18 g.
Protein: 42 g.
Fat: 14 g Fat: 14 g
Saturated fat: 4.9 g Protein: 14 g
Vegetable fibre: 5.8 g.

METHOD

Defrost the redfish.

In a large bowl, pour the salt, add the egg whites, pepper and stir for several minutes until the egg whites are spread throughout the salt mixture.

On a baking sheet with non-stick paper on top, use your hands to spread 1/3 of the salt mixture to create a base for the fish.

Place the fish on top of the salt, surround with lemon wedges, place lemon and rosemary in the cavity of the fish and cover the fish with the salt, in order not to leave any gaps.

Bake in a preheated oven at 190 degrees for 40 minutes.

Remove from the oven, carefully remove the salt crust, serve with boiled vegetables and enjoy!

FACTS ABOUT REDFISH:

Due to its high selenium content:
– Support thyroid health and increase our white blood cell count.
– Help reduce the risk of megaloblastic anemia.

Because of its high omega-3 content:
– Help prevent the occurrence of blood pressure & strokes.
– Improve cognitive function and nervous system health.

Due to high levels of potassium:
– Prevent osteoporosis.

MANOS DIMITROULIS
Nutritionist