| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 cups all-purpose flour
- 1 cup cornmeal
- 1 1/4 cups coarse salt
- 1 tablespoon fresh rosemary
- 2 large egg whites
- 1/2 cup water
- 2-pound whole red snapper, cleaned
Instructions
- Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough.
- On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes.
- Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 722 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 61 g |
| Cholesterol | 84 mg |
| Sodium | 945 mg |
| Serving Size | 1 of 4 servings |
| Calories | 722 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 61 g |
| Cholesterol | 84 mg |
| Sodium | 945 mg |