Black Cod in a Salt Crust With Green Tea

2 12-ounce black cod steaks
Sea salt
Freshly ground black pepper
2 teaspoons plus 1/4 cup green-tea leaves
2 teaspoons minced fresh dill
16 ounces mixed enoki, shiitake and oyster mushrooms, trimmed and finely chopped
2 tablespoons sake
6 cups kosher salt
4 large egg whites, beaten with a fork until frothy

2 tablespoons strained yuzu juice or 1 tablespoon each fresh grapefruit and lemon juice
1 tablespoon organic soy sauce
1 tablespoon organic tamari soy sauce
1 tablespoon prepared dashi or chicken broth
1 tablespoon extra-virgin olive oil

Nutritional Information
- Nutritional analysis per serving (4 servings)
  522 calories; 31 grams fat; 11 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 42 grams protein; 105 milligrams cholesterol; 2964 milligrams sodium

4 servings

Preheat oven to 450 degrees. Line a baking sheet with parchment. Remove skin and bones from cod steaks, cut in half and shape each half into a medallion. Place each on a 12-inch square of parchment and sprinkle with sea salt, pepper, 1/2 teaspoon green tea and 1/2 teaspoon dill. Top each with one fourth of the mushroom mixture and drizzle with 1 1/2 teaspoons sake. Fold up two opposite edges of parchment over the fish and roll to seal. Roll up ends of packet and place each packet on the baking sheet.
Combine kosher salt, 1/4 cup green-tea leaves and the egg whites and mix with a fork until combined. Pack enough mixture around each packet to completely cover. Bake 17 minutes (if steaks are less than 1 1/2 inches thick, bake 15 minutes).
Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.
Place each packet on a serving plate, crack open the salt crust and peel back the parchment. Drizzle with yuzu sauce.

30 minutes