Whole Salt Baked Red Snapper with Citrus and Herbs
Recipe - Dearborn Market
Whole Salt Baked Red Snapper with Citrus and Herbs
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1 whole red snapper
4-6 cups Diamond Crystal Salt Co. Kosher Salt
8 egg whites
4 slices lemon, orange, blood orange or combination
Fresh herbs (mint, thyme)
Directions
- Preheat oven to 400F Mix the Diamond Crystal Salt Co.™ Kosher Salt with the egg whites until it creates a texture like damp sand.
- Add a bit of cold water if needed.
- Rinse and dry fish inside and out, stuff with citrus and herbs.
- Lay out a bed of the salt mixture in oven proof baking dish.
- Place the fish on top of it and then cover with the remaining salt until the fish has been completely covered, pressing the salt to evenly seal the fish.
- Bake for 30-40 minutes.
- Crack open the salt with a sharp knife and then remove the top in one piece.
15 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Wild Caught Snapper Fillet
$16.99/lb$16.99/lb
Badia Kosher Salt, 8 oz
$1.69$0.21/oz
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
Lemon 1 ct, 1 each
$0.60
Fresh Mint, 1 each
$1.99
Directions
- Preheat oven to 400F Mix the Diamond Crystal Salt Co.™ Kosher Salt with the egg whites until it creates a texture like damp sand.
- Add a bit of cold water if needed.
- Rinse and dry fish inside and out, stuff with citrus and herbs.
- Lay out a bed of the salt mixture in oven proof baking dish.
- Place the fish on top of it and then cover with the remaining salt until the fish has been completely covered, pressing the salt to evenly seal the fish.
- Bake for 30-40 minutes.
- Crack open the salt with a sharp knife and then remove the top in one piece.