Ingredients
- 1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
- Kosher salt and freshly ground black pepper
- 2 lemons, sliced thin
- 2 shallots, sliced thin
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons thyme leaves
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil, plus more for oiling baking sheet
- 4 egg whites, room temperature
- 1 cup kosher salt
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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By blaiseangel413_...
Auburn, AL
on March 08, 2013
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Awesome recipe. I altered it a bit by substituting lemon, parsley, and thyme with lime, cilantro, and oregano for more of a Spanish flavor. Fish is very flavorful and moist. Highly recommended.
By thaoneandonly.b...
Houston, TX
on February 16, 2010
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Mmmm Mmmm Lovly. I was bit intimidated at first. So I cooked two fish. Just in case one of them dose not come out alright. However, both of them were superb! I too had to allow them to cook a bit longer. About one hour. The end effect was a dish that one the hearts of my family.
By jacquesamundo_7...
lake geneva, WI
on April 13, 2007
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Mr. Florrence,
Thanks for the great recipe. I miss 911. A friend gave me two fresh Snappers caught in the Florida Keys and with your help they came out great for a wonderful romantic supper. I must say they took a bit longer to cook than recomended, they were smaller than one, three or four pounder but they were great. I also may have whipped the egg whites into too stiff of peaks before adding the salt.
Thanks Again,
Jacques
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