Recipe courtesy of Erica Miller

Whole Red Snapper -en Crusta- for Lovers Savory Roasted Garlic, Olive and Tomato Compote and Citrus Mustard

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  • Level: Easy
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Fish- En Crusta:

2 (3 pound red snapper) gutted, skin and scales on

2 sprigs rosemary

2 sprigs lemon thyme

1 box kosher salt

2 1/2 to 3 cups cold water

Zest of 1 lemon

Zest of 1 lime

Zest of 1 blood orange

Coarsely ground black pepper

1 teaspoon capers

Olive and Tomato Compote:

10 nicoise olives

Olive and Tomato Compote:

1/4 cup olive oil

2 cloves roasted garlic, minced

1 tomato, finely chopped

Pinch cayenne pepper

Citrus Mustard Dip:

1 lemon

1 lime

1 blood orange

1 tablespoon pommary mustard

1/2 cup olive oil

Salt and pepper to taste


  1. Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary & thyme and mix it with the salt mixture and generously pepper. Add the water to the salt until you can form a semi-crumbly snowball, adding more salt and water if necessary. Pack this salt mixture around the fish (the crust shouldn't be more than a 1/2 an inch thick.) Bake in oven for 25 to 30 minutes. The shell should be solidified and have a faint golden color.;

Olive and Tomato Compote:

  1. Mix the 6 ingredients in a bowl and let macerate for 20 minutes;

Citrus Mustard Dip:

  1. Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.
  2. Serve with fish
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