SALT-BAKED RED SNAPPER

Salt-Baked Red Snapper image

Fish crusted with salt is an old Mediterranean trick. The fish is moist and flavorful, and the salt crust can be used on other whole small firm white fish.

Provided by KCMN

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 (2 pound) whole red snapper, cleaned, not scaled
3 pounds kosher salt
1 ½ cups all-purpose flour
1 cup water, or more as needed

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.
Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.
Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.
Crack crust with a fork; remove crust and skin from snapper to serve.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 35.8 g, Cholesterol 84.1 mg, Fat 3.5 g, Fiber 1.3 g, Protein 51.4 g, SaturatedFat 0.7 g, Sodium 132119.1 mg, Sugar 0.1 g