A salt-crusted snapper is a spectacular dish that results in incredibly moist and flavourful fish. The salt forms a hard crust, sealing in all the juices while gently steaming the fish inside.
Perfect for any white fleshed fish.
Ingredients:
- 1 whole snapper (about 1.5–2 kg), scaled and gutted
- 2 kg coarse sea salt
- 3 egg whites
- ½ cup water
- 1 lemon (sliced)
- 2-3 sprigs of fresh thyme or rosemary
- 2 garlic cloves (smashed)
- Olive oil (for serving)
- Lemon wedges (for serving)
Instructions:
1. Preheat Oven to 220°C (425°F).
2. Prepare the Fish
- Rinse the snapper inside and out with cold water and pat it dry.
- Stuff the cavity with lemon slices, thyme (or rosemary), and garlic.
3. Prepare the Salt Crust
- In a large bowl, mix coarse sea salt with egg whites and water until it feels like damp sand. The egg whites help form a solid crust that traps steam inside.
4. Coat the Fish
- Spread a thin layer of the salt mixture on a baking tray.
- Place the snapper on top and cover it completely with the remaining salt mixture, pressing firmly to seal.
- Ensure the fish is fully enclosed for even cooking.
5. Bake
- Place in the oven and bake for 30–35 minutes (for a 1.5 kg fish).
- The salt will harden into a firm crust.
6. Crack the Crust
- Remove the fish from the oven and let it rest for 5 minutes.
- Using the back of a knife or spoon, crack the salt crust and peel it away.
- Brush off excess salt.
7. Serve
- Gently remove the skin and fillet the fish. Drizzle with olive oil and serve with lemon wedges.
- Serve with roasted vegetables such as asparagus or broccolini and potatoes or a fresh salad.
