Recipe courtesy of Laura Calder

Salt Crusted Snapper

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
  • Nutrition Info
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A few slices of lemon

1 snapper or sea bass, about 1.5 pounds/675 g, cleaned, but not scaled

1 pound/2 kg coarse salt

2 to 3 egg whites

Leaves from 2 bunches fresh mint or tarragon


Heat the oven to 425 degrees F/220 degrees C. Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes. Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the fillets. 

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