Serves 4
40 min
Whole Roast Fish Baked in Salt
Recipe GLPR89a1b51c23d2a2
A dramatic and elegant preparation of whole red snapper encased in a protective salt crust. The fish steams gently inside its salty cocoon, emerging moist and delicately flavored while aromatics infused into the cavity perfume the flesh. The salt crust seals in all the natural juices, resulting in tender, succulent fish that is served simply with fruity olive oil and fresh lemon wedges for seasoning at the table.
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Ingredients
Olive oil, for brushing baking sheet
1 whole red snapper (about 2 pounds), cleaned and scaled
1 sprig fresh rosemary (about 3 inches)
1 sprig fresh thyme (about 3 inches)
1 teaspoon coriander seeds
2 dried bay leaves
2½ pounds kosher salt
Extra-virgin olive oil, for serving
Fresh lemon wedges, for serving
Directions
Preheat your oven to 450°F. Brush a large baking sheet (at least 15 inches long) lightly with olive oil, making sure the surface is well-coated.
Rinse the whole red snapper inside and out under cool running water, paying careful attention to the cavity. Pat the fish completely dry inside and out with paper towels—this ensures the salt crust will adhere properly.
Place the rosemary sprig, thyme sprig, coriander seeds, and bay leaves into the cavity of the fish. These aromatics will infuse subtle flavors throughout the flesh as it cooks.
Spread approximately half a pound of kosher salt in an even, compact layer on the prepared baking sheet, making the salt bed slightly longer and wider than the fish's body.
Carefully place the stuffed snapper on top of the salt bed, centering it for even cooking.
Cover the fish completely with the remaining kosher salt, working it gently around the sides and top until the entire fish is encased in a protective salt crust about ½ inch thick.
Transfer the baking sheet to the preheated oven and bake until the thickest part of the fish (near the backbone behind the head) reaches an internal temperature of 130°F on an instant-read thermometer, approximately 20 minutes. The fish should be fully cooked through and opaque.
Remove the baking sheet from the oven. Carefully brush away as much of the salt crust as possible using a stiff pastry brush or the back of a spoon, revealing the cooked fish underneath.
Using two dessert spoons or sturdy spatulas, gently lift away the top fillets and transfer them to a warm serving plate.
Carefully lift and discard the backbone and ribs, then transfer the bottom fillets to another warm plate.
Serve the fish immediately, passing the extra-virgin olive oil and fresh lemon wedges alongside so each diner can drizzle oil and squeeze lemon according to their preference.
