Whole Salt-Crusted Red Snapper
If you can’t find red snapper, you can use any fish that is about 3–4 pounds.
Serves: 6Hands-on: 10 minutesTotal: 45 minutesDifficulty: Medium
- 1 whole red snapper (4 lbs.), cleaned
- ¼ cup chopped thyme
- 1 medium lemon, sliced
- ¼ cup chopped parsley
- 2 bay leaves
- 1 small yellow onion, peeled and thinly sliced
- 4 egg whites
- 1 cup kosher salt
- Preheat oven to 350°F. Place a rack in the middle of the oven. Rinse the fish under cold water and pat dry.
- Mix the thyme, lemon, parsley, bay leaves, and onion together in a large bowl. Stuff most of the mixture into the cavity of the fish. Put a few slices of onion on the griddle. Place the fish on top of the onions.
- Place the egg whites in a bowl and use a hand-mixer to whip them to a stiff peak. Fold the salt into the egg whites to create a paste and smear over the fish. Place the griddle in the oven and cook for 35 minutes.
- Crack the egg white shell and remove the large chunks. If the skin doesn’t come off with the crust, peel it away. Use a long, skinny spatula to lift the top fillet off the skeleton. Carefully pull the skeleton off the fish and discard it. Separate the second fillet from the skin. Serve immediately.