Salt-Baked Red Snapper Spanish Recipe

Salt-Baked Red Snapper Spanish Recipe

Ingredients

• 3 pounds sea salt or kosher salt
• 4 bay leaves
• 6 fresh rosemary sprigs
• 10 fresh thyme sprigs
• 1 whole snapper, approximately 2½ pounds, gutted but not scaled
• 2 tablespoons Spanish extra-virgin olive oil

Method

1. Preheat the oven to 375°F
2. In a large bowl, mix the salt with 3 tablespoons water, stirring until the salt is slightly damp
3. Add 2 bay leaves, 3 rosemary sprigs, and 5 thyme sprigs and mix well
4. Spread half of the salt mixture on a baking sheet and lay the remaining herbs on top
5. Place the red snapper on top of the herbs and cover the fish completely with the remaining salt mixture, making sure to pack it firmly around the fish
6. Bake the fish for 30 minutes on the middle rack of your oven, then let it rest for 5 minutes
7. Using a fork and spoon, crack open the side of the salt crust
8. The upper half of the salt, now a hard shell, should lift off easily
9. With the help of a fork, gently peel away the skin and discard
10. Using a knife, cut below the head through to the bone
11. Then cut along the spine and carefully lift the meat off the bone and set aside
12. Turn the fish over and repeat on the other side
13. Season the fish with salt and olive oil and serve

Full List of Red-Snapper Recipes
Full List of Fish Recipes