Salt Crusted Snapper

Name: Salt Crusted Snapper
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 6 servings

Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

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.