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Salt-Baked Red Snapper

Sole is water fully saturated with unrefined salt.

Recipe Summary Salt-Baked Red Snapper

Fish crusted with salt is an old Mediterranean trick. The fish is moist and flavorful, and the salt crust can be used on other whole small firm white fish.

Ingredients | Himalayan Salt Lemon Water Weight Loss

1 (2 pound) whole red snapper, cleaned, not scaled

3 pounds kosher salt

1 ½ cups all-purpose flour

1 cup water, or more as needed

Directions

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.

Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.

Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.

Crack crust with a fork; remove crust and skin from snapper to serve.

A smaller (1 1/2-pound) snapper can be used for this recipe, if desired.

I recommend not testing the fish for doneness. It will be done when the crust is golden brown.

Nutrition data for this recipe includes the full amount of salt crust ingredients. The actual amount of salt consumed will vary.

Info | Himalayan Salt Lemon Water Weight Loss

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 1 2-pound snapper

TAG : Salt-Baked Red Snapper

Seafood, Fish,