Whole Roast Fish Baked in Salt

  0.0 – 0 reviews  • Baked Fish
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4 servings

Ingredients

  1. Olive oil, for brushing baking sheet
  2. 1 (2-pound) whole red snapper, cleaned and scaled
  3. 1 (3-inch) sprig fresh rosemary
  4. 1 (3-inch) sprig fresh thyme
  5. 1 teaspoon coriander seeds
  6. 2 dried bay leaves
  7. 2 1/2 pounds Kosher salt
  8. Extra-virgin olive oil and lemon wedges, for serving

Instructions

  1. Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
  2. Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
  3. On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt.
  4. Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 356
Total Fat 17 g
Saturated Fat 3 g
Carbohydrates 1 g
Dietary Fiber 1 g
Sugar 0 g
Protein 47 g
Cholesterol 84 mg
Sodium 570 mg

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top