Yellow Tail Snapper Baked in a Salt Crust

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.

In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve.


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