Salt-Baked Whole Fish with Fennel and Olives
Recipe GLPR7d9c7520bb21a5
A stunning centerpiece dish featuring a whole red snapper encased in a protective salt crust that seals in moisture and delicate flavor. The fish emerges tender and perfectly cooked, served alongside buttery braised fennel, briny olives, and bright citrus notes. The salt crust creates an even cooking environment, reaching a food-safe internal temperature of 165°F, ensuring the delicate fish flesh is perfectly cooked through.
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Ingredients
9 large egg whites
4 cups kosher salt
3 pounds One 3-pound whole red snapper, cleaned with fins and tail removed
Canola oil, for brushing
1 large navel orange, half thinly sliced and half zested and juiced
3 sprigs fresh thyme
3 tablespoons unsalted butter
1 large fennel bulb (about 1½ pounds), cored and thinly sliced
¼ cup dry white wine
3 ounces Picholine olives, pitted and coarsely chopped
¼ cup thinly sliced chives, plus more for garnish
Directions
Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, whisk the 9 egg whites until foamy but not stiff peaks form. Fold the 4 cups kosher salt into the egg white mixture until a wet sand-like consistency forms. This mixture will create the protective salt crust.
Pat the 3-pound red snapper dry with paper towels. Brush the exterior lightly with canola oil. Stuff the cavity with the orange slices and thyme sprigs.
Spread a ½-inch layer of the salt-egg white mixture on the prepared baking sheet, roughly in the shape of the fish. Place the fish on top of this base and completely cover the fish with the remaining salt mixture, pressing gently to seal and create an even shell. The entire fish should be encased, leaving no flesh exposed.
Bake for 50 minutes. The salt crust will harden and turn light golden. To verify doneness, a thermometer inserted into the thickest part of the fish (at the shoulder, not touching bone) should read 165°F, indicating the fish is fully cooked through.
While the fish bakes, prepare the fennel. Heat the 3 tablespoons unsalted butter in a large skillet over medium heat. Add the sliced fennel bulb and cook, stirring occasionally, for 8–10 minutes until it begins to soften and become translucent.
Pour the ¼ cup dry white wine into the fennel and continue cooking for another 5 minutes until the liquid reduces slightly and the fennel is tender. Stir in the chopped Picholine olives and the reserved orange zest and juice. Season to taste and keep warm.
Remove the fish from the oven. Using a small hammer or the back of a sturdy knife, carefully crack and remove the hardened salt crust. Brush away any excess salt with a soft brush or clean towel. The skin should come away easily with the salt crust.
Transfer the fish to a serving platter. Spoon the fennel and olive mixture alongside. Garnish with the thinly sliced chives and additional fresh chives. Serve immediately while the fish is still warm.
