Printable Area
Salt Crusted Snapper
Recipe courtesy Laura Calder
- Total Time:
- 40 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- A few slices of lemon
- 1 snapper or sea bass, about 1.5 pounds/675 g, cleaned, but not scaled
- 1 pound/2 kg coarse salt
- 2 to 3 egg whites
- Leaves from 2 bunches fresh mint or tarragon
Directions
Heat the oven to 425 degrees F/220 degrees C.
Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes.
Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the fillets.
Per serving: Calories: 121; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 24 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 42 milligrams; Sodium: 1051 milligrams