Whole Red Snapper (or other whole fish) in Salt Crust

Yield: about 2 servings (more with a larger fish)


* Lemon slices

* Several sprigs of flat leaf parsley

* 1 sea bass or other suitable whole fish, about 1.5 pounds, cleaned and scaled

* 4 cups sea salt or kosher salt

* 3 egg whites

* Extra virgin olive oil

* Lemon wedges  


* Preheat the oven to 375 degrees.  Tuck the lemon slices and parsley sprigs into the cavity of the fish.  

* Combine the salt, egg whites, and 1/4 cup water in a bowl, mixing well until the salt has the consistency of damp sand.  (If the mixture feels too wet, add more salt; if too dry, stir in a bit more water).

* Line a large rimmed baking sheet (or any other baking dish) with foil or parchment paper.  Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over it to form a covering.

* Bake the fish to an internal temperature of 135 - 140 degrees, about 25 minutes.  (You can just poke an instant read thermometer right through the salt, into the fish).  Remove from the oven and let stand for 10 minutes.

* With the back of a wooden spoon, crack and remove the hard, pale brown crust of salt.  Remove the skin and fillet the fish.  Serve with your best olive oil and lemon wedges.

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

This recipe comes to us via customer Irene Glowinski, who brought our attention to it with pictures of her preparation, which was actually a six pound whole snapper!  The source blog, with a review of the cookbook containing the recipe, can be found here.


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