Yellow Tail Snapper Baked in a Salt Crust

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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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