Salted Snapper Recipe
Red Snapper Ingredients
Yield: about 2 servings, more with a larger fish
- Lemon slices
- Several sprigs of flat-leaf parsley
- 1 Sea bass or other suitable whole fish, about 1.5 pounds, cleaned and scaled
- 4 cups sea salt or kosher salt
- 3 Egg whites
- Extra virgin olive oil
- Lemon wedges
Red Snapper Instructions
- Preheat the oven to 375 degrees.
- Tuck the lemon slices and parsley sprigs into the cavity of the fish.
- Combine the salt, egg whites, and a 1/4 cup of water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, stir in a bit more water).
- Line a large, rimmed baking sheet (or any other baking dish) with foil or parchment paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over it to form a covering.
- Bake the fish to an internal temperature of 135 – 140 degrees, for about 25 minutes. You can just poke an instant-read thermometer right through the salt, and into the fish. Remove the fish from the oven and let it stand for 10 minutes.
- With the back of a wooden spoon, crack and remove the hard, pale brown crust of salt. Remove the skin and fillet the fish. Serve with your best olive oil and lemon wedges.