Salt-Baked Red Snapper
This salt-baked red snapper uses an easy method of encasing a whole fish in a salt crust and then baking it to ensure moist, tender fish every time. Here's how to cook it.
Ingredients
- 3 pounds coarse sea salt, plus more for serving
- 3 tablespoons cold water
- 4 bay leaves
- 6 rosemary sprigs
- 10 thyme sprigs
- 1 (2 1/2-pound) whole red snapper, gutted but not scaled
- 2 tablespoons extra-virgin olive oil, preferably Spanish, if desired
Instructions
- Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position.
- In a large bowl, toss the salt with the water, stirring until the salt is slightly damp. Coarsely chop 2 bay leaves, 3 rosemary sprigs, and 5 thyme sprigs. Add the aromatics to the salt and mix well.
- Spread half of the mixture on a rimmed baking sheet. Place the snapper on the salt. Tuck the remaining herbs in the cavity of the fish and then cover the fish completely with the remaining salt mixture, packing it firmly around the fish.
- Bake the snapper for 30 minutes. (If your fish is larger than 2 1/2 pounds, increase the oven time approximately 5 minutes or so per each extra pound.) Let the snapper rest for 5 minutes.
☞ TESTER TIP: Instead of trying to balance temperature, time, and weight to figure out the right combination for cooking, simply use an instant thermometer inserted through the crust into the center of the fish. At a temperature of 145°F, the fish will be perfectly done.
- Using a fork and spoon, crack open the salt crust along the side. The upper half of the salt, now a hard shell, should lift off easily. (Although truth be told, it may crumble into pieces.)
- With the help of a fork, gently peel away the snapper’s skin and discard. Using a knife, cut just below the head of the snapper through to the bone. Then turn the knife at an angle and slice lengthwise along the spine. Carefully lift the fish fillet off the bone in a single piece, if you can, and transfer it to a platter. Turn the fish over and repeat on the other side. The fish should flake easily and be opaque throughout.
☞ TESTER TIP: Or, instead of fussing with this, you could instead simply transfer the entire baking sheet to the table and allow everyone to have at the fish with their forks.
- Take a nibble of the snapper and, if you’re so inclined, season it with salt and oil prior to serving.
Nutrition
Serving: 1portion | Calories: 351kcal | Carbohydrates: 1g | Protein: 58g | Fat: 11g | Saturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 1055mg | Fiber: 1g