Salt Baked Snapper

If you read my previous post, you know my Panasonic Lumix is no more.  So until I get a new camera… these are camera phone pix, so bear with me.

Having bought a two pack of whole red snapper at Costco, I had the opportunity to try a different preparation for the 2nd one.  For this one, I wanted to do a ‘salt bake’.  A salt bake is pretty simple… salt, water, egg white.  I used 2- 3 c. rock salt (vs. kosher salt), 1 c. water, and 2 egg whites.  I mixed it to a slurry and then put half on a aluminum foil lined cookie sheet.  I put lemon & thyme in the inside of the cleaned whole fish, on the bottom, and on the top of the fish, then topped with the rest of the salt slurry until completely covered.  I then baked it for 30 min at 375F.  This is what it looked like when it came out:


You would think the fish would be salty… but it wasn’t.  It was flakey and flavorful.  The salt ‘cap’ came off in a big chunk, and the fish flesh under the skin was perfectly cooked.


I made a delicious salsa verde with olives, capers, lemon, olive oil, mustard, serrano, salt, and cilantro.  Then I filet’d the fish and served it with the salsa verde and some shoe string potatoes made with my spiralizer.


Fabulous.  Now I have to make a roast chicken to go with the salsa verde.

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