Recipe courtesy of David Rosengarten
Baked Red Snapper in a Salt Crust
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 103
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 61
- Cholesterol
- 84
- Sodium
- 945
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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