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Salt-Baked Red Snapper

Salt-Baked Red Snapper

Krysta
A traditional and surprisingly simple method to cook a whole red snapper, yielding incredibly moist and flavorful fish by encasing it in a protective salt crust.
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Cook Time 35 minutes
Total Time 55 minutes
Calories 350 kcal

Ingredients
  

  • 1 whole red snapper about 2-3 lbs
  • 5 cups coarse sea salt or kosher salt
  • 1/4 cup water
  • Fresh herbs such as parsley or thyme (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Rinse the red snapper inside and out with cold water and pat it thoroughly dry with paper towels. You can insert a few lemon slices and fresh herbs into the cavity for added aroma (optional).
  • In a large bowl, combine the coarse sea salt and egg whites. Gradually add water, mixing until the salt has the consistency of wet sand and can be packed together (you might not need all the water).
  • Spread a layer of about 1/2 inch of the salt mixture on a baking sheet lined with parchment paper, creating a bed slightly larger than your fish.
  • Place the dried red snapper on top of the salt bed.
  • Cover the entire fish with the remaining salt mixture, pressing firmly to completely encase the fish in a crust. Make sure there are no gaps.
  • Bake for 30-40 minutes, depending on the size of your fish. A general rule is 10 minutes per inch of thickness at its thickest part. The salt crust should be hard and lightly golden.
  • Carefully remove from the oven and let it rest for 5-10 minutes.
  • To serve, gently crack the hard salt crust with the back of a spoon or a small mallet. Peel away the large pieces of salt crust and discard them along with the fish skin. Be careful not to get any salt into the flesh.
  • Transfer the cooked fish fillets to plates. Serve immediately with fresh lemon wedges.

Notes

Choose a fresh, whole red snapper, gutted and scaled. You can add herbs like rosemary or thyme, or lemon slices to the fish cavity before baking for extra flavor. The salt crust will be hard and brown when done; use a mallet or back of a spoon to crack it open. Carefully remove the skin and salt residue before serving. Serve with a light sauce or a squeeze of lemon.
Keyword whole red snapper, salt crust fish, baked fish, easy seafood recipe, healthy dinner, tender fish, gourmet cooking