SALT BAKED RED SNAPPER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.
- In a large bowl, stir together salt and egg whites until thoroughly combined. Spread a 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.
- Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.
- Place pan in oven, and cook until fish is done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done.) Remove pan from oven; let sit 5 minutes.
- Gently break away the crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.
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Aniq Ahmad
[email protected]I've tried this recipe with different types of fish, and it always turns out great. The salt crust is a great way to add flavor and moisture to the fish, and the herbs and lemon add a nice touch of brightness. This is a great recipe for a weeknight m
Benjamin Nowlin
[email protected]This dish was a bit time-consuming to make, but it was well worth the effort. The fish was cooked perfectly and the salt crust added a wonderful flavor. I would definitely recommend this recipe to anyone who is looking for a special occasion dish.
Tina osa
[email protected]The salt crust really helped to lock in the moisture of the fish, resulting in a flaky and tender interior. The herbs and lemon added a nice brightness to the dish, and the overall flavor was excellent.
Md Areizul
[email protected]This recipe was easy to follow and the fish turned out great! I would definitely recommend it to anyone looking for a delicious and easy way to cook red snapper.
AGBOOLA GBENGA
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the salt crust is delicious. I love that this recipe is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
Obuseh Henry
[email protected]This was my first time making salt-baked fish, and it turned out great! The fish was cooked evenly and the salt crust added a nice flavor. I will definitely be making this again.
Khan Haan
[email protected]This recipe is a keeper! The fish was cooked perfectly and the salt crust was amazing. I will definitely be making this again.
Mohammad ismail Hossen
[email protected]This dish was a hit with my family! The fish was cooked perfectly and the salt crust was a great way to add flavor. The herbs and lemon added a nice touch of brightness. I would definitely recommend this recipe to anyone looking for a delicious and e
Dylan Millington123
[email protected]I'm not a huge fan of fish, but I tried this recipe and was pleasantly surprised. The salt crust really helped to enhance the flavor of the fish, and the herbs and lemon added a nice brightness. The fish was cooked perfectly, and it was flaky and moi
EHAB TA
[email protected]This salt-baked red snapper recipe was an absolute delight! The fish was cooked to perfection, with a flaky, moist interior and a crispy, flavorful crust. The salt crust added a wonderful depth of flavor to the fish, and the herbs and lemon added a b