Salt Baked Snapper

Baking the snapper in a salt crust locks in the moisture, creating the most incredibly tender and juicy fish!


Salt-Baked Snapper
1 whole snapper (about 2 pounds)
1.5 pounds kosher salt
6 to 7 egg whites, lightly beaten
1 to 2 tbsp. water, as needed
2 to 3 thyme sprigs
2 to 3 parsley sprigs
1 lemon, sliced
Freshly ground pepper, to taste

Simple Tomato Salad
4 cups sliced mixed tomatoes, such as heirloom, grape, cherry, etc.,
1 tbsp. chopped parsley
Extra virgin olive oil, for drizzling
Squeeze lemon juice
Coarse sea salt and freshly ground pepper, to taste


Salt-Baked Snapper
Heat oven to 400 degrees F.

Add kosher salt and egg whites to a large bowl. Mix to combine, adding 1 more egg white or 1 tbsp. water to make a moist mixture. Set aside.

Pat fish dry. Fill cavity with thyme, parsley sprigs, half of the lemon slices and freshly cracked black pepper.

Spread a thin layer of salt mixture on the bottom of a baking sheet. Add fish on top of the salt mound. Pour salt mixture over the fish to cover completely. With your hands, mould the salt into the shape of the fish. Place the fish in the middle rack of the oven and bake until thermometer registers between 135 degrees F. to 140 degrees F., about 25 to 30 minutes. Let the fish rest in crust for 5 to 10 minutes.

Scrape off the salt crust. Make an incision along the top of the fish and then peel the skin off. Gently remove the fillet from the bones and transfer to a plate. Flip the fish over and repeat to remove the remaining fillet from the bones. Serve with lemon slices and Simple Tomato Salad.

Simple Tomato Salad
Add tomato slices and parsley to a bowl. Sprinkle with salt and pepper. Drizzle with olive oil and sprinkle with a little fresh lemon juice. Toss.

Yield: 2 to 4 servings