Recipe courtesy of Laura Calder
Salt Crusted Snapper
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 121
- Total Fat
- 1.5 grams
- Cholesterol
- 42 milligrams
- Sodium
- 1051 milligrams
- Carbohydrates
- 1 grams
- Protein
- 24 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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.