Salt-Baked Fish with Easy Caper Beurre Blanc
- Level: Intermediate
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 345
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 52
- Cholesterol
- 119
- Sodium
- 668
- Total: 1 hr 5 min
- Active: 30 min
Ingredients
One 3-pound box kosher salt, plus more to taste
1 orange, zested and juiced
One 3- to 5-pound whole red snapper, cleaned and scaled
1 lemon, sliced
5 to 6 whole sprigs parsley plus 2 tablespoons finely chopped parsley leaves
1/3 cup white wine
1/3 cup white wine vinegar
1 medium shallot, finely chopped
3 tablespoons drained capers, 1 tablespoon chopped, 2 tablespoons left whole
1/2 cup heavy cream
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled
Freshly ground black pepper
Directions
- Preheat the oven to 425 degrees F.
- Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
- Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
- While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
- Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.