Yellow Tail Snapper Baked in a Salt Crust

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
  • Kosher salt and freshly ground black pepper
  • 2 lemons, sliced thin
  • 2 shallots, sliced thin
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons thyme leaves
recipe tools

Directions

Preheat oven to 350 degrees F.

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.

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.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.