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Yellow tail snapper baked in a salt crust recipe

Yellow tail snapper baked in a salt crust recipe

By Sophia Nader
25’ Prep time
45’ Cook time
70’ Total time
369 Calories
4 Serving
Sophia Nader 0 Followers

Step by Step

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Step 1

Preheat oven to 350 degrees F.
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Step 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.
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Step 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.

Ingredient

  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Red pepper flakes
    Red pepper flakes
  • Kosher salt
    Kosher salt
  • Leaves
    Leaves
  • Whites
    Whites
  • Chopped flat-leaf parsley
    Chopped flat-leaf parsley
  • Thyme leaves
    Thyme leaves
  • 4 pound) whole yellow tail snapper
    4 pound) whole yellow tail snapper
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