Salt-Roasted Whole Red Snapper

Salt-Roasted Whole Red Snapper Recipe
Photo: Iain Bagwell
If you're looking for moist and tender fish, try Salt-Roasted Whole Red Snapper. The crust seals in the juices and flavor while the fish cooks.

Yield:

Makes 3 to 4 servings

Recipe from

Coastal Living

Recipe Time

Prep: 5 Minutes
Cook: 40 Minutes
Total: 45 Minutes

Ingredients

1 (3 1/2- to 4-pound) whole yellowtail snapper or other mild white fish, cleaned
1 lemon, sliced
4 rosemary sprigs
2 (3-pound) boxes kosher salt
4 egg whites

Preparation

1. Preheat oven to 400°. Stuff fish with sliced lemons and rosemary.

2. Combine kosher salt, egg whites, and 1/2 cup water in a large bowl. Line a large, rimmed baking sheet with aluminum foil or parchment paper. Spread one-third of the salt mixture on the lined baking sheet. Top with fish; cover with remaining salt mixture.

3. Bake fish 40 to 50 minutes. Crack salt layer with a hammer or meat mallet, and remove. Peel back fish skin; carefully remove meat, discarding skin and bones.

Note:

Caroline Wright,

February 2012
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