SALT-ROASTED RED SNAPPER

Salt-Roasted Red Snapper image

The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

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Ingredients

1 two-to-three-pound whole red snapper, scaled and cleaned
3 pounds coarse salt
4 large egg whites
2 lemons, sliced into 1/4-inch-thick rounds
1/2 bunch flat-leaf parsley
1/2 bunch fresh thyme, stems removed
4 whole bay leaves

Steps:

Heat oven to 450 degrees. Rinse fish thoroughly inside and out until no traces of blood remain. Pat fish dry with paper towels.
In a large bowl, stir together salt and egg whites until thoroughly combined. Place a 1/2-inch layer of salt mixture in the bottom of a 13-by-9-by-2-inch baking pan. Place lemon rounds, parsley, thyme, and bay leaves on top of salt, arranging ingredients so they form shape of fish and reserving some of each ingredient. Fill fish cavity with reserved lemons and herbs; place the fish on top of mixture.
Pour the remaining salt over fish, completely covering the body; the tail can stick out of the pan. Using your fingers, pat down salt, completely sealing the fish.
Place pan in center of oven. Cook fish until 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 it 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 crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.

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ben ndiko

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I'm not a big fan of fish, but this recipe changed my mind. The salt crust really makes a difference.

Farhan Studio

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I made this recipe for my in-laws and they loved it. They said it was the best red snapper they had ever had.

Coleen Butler

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This recipe is a great way to get kids to eat fish. The crispy skin and flaky fish are a hit with my kids.

Rajpoot King

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I'm always looking for healthy recipes and this one fits the bill. The salt crust helps to keep the fish moist and flavorful without adding a lot of unhealthy fats.

Raees RBASS

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I found that the fish was a bit too salty for my taste. I would recommend using less salt next time.

Kunjutty Cherukattil

kunjutty_c@hotmail.co.uk

This recipe is a great way to cook fish for a crowd. I doubled the recipe and it fed 10 people easily.

Kim taeyhung Kim alaa

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I'm not a fan of the crispy skin, so I removed it before eating. The fish was still very moist and flavorful.

Bsharat Ali

a34@aol.com

This recipe is a bit pricey, but it's worth it for a special occasion. The salt crust really makes the fish stand out.

ZEzo_ 786

786z@hotmail.co.uk

I'm always looking for new ways to cook fish and this recipe definitely fits the bill. The salt crust is a unique and delicious way to prepare red snapper.

SharafatSauym SharafatSauym

sharafatsauyms16@hotmail.com

This recipe is a great way to impress your guests. The salt crust makes the fish look and taste amazing.

Sarah Jane Frizzell

sarah-j@aol.com

I made this for a special occasion and it was a huge success. The fish was cooked perfectly and the presentation was beautiful.

Shuvo ahmed

ahmed.s3@yahoo.com

This recipe is a bit time-consuming, but it's worth the effort. The salt crust gives the fish an amazing flavor and texture.

Success Udey

udey.success@hotmail.com

I've made this recipe several times and it's always a crowd-pleaser. The salt crust is a great way to cook fish and it always comes out moist and flavorful.