Baked Red Snapper in a Salt Crust

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 3 cups all-purpose flour
  • 1 cup cornmeal
  • 1 1/4 cups coarse salt
  • 1 tablespoon fresh rosemary
  • 2 large egg whites
  • 1/2 cup water
  • 2 -pound whole red snapper, cleaned
Directions
  • Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough.

  • On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes.

  • Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994


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