Pimenton-Roasted Red Snapper with Herb Salad Recipe

Name: Pimenton-Roasted Red Snapper with Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 teaspoons pimenton de la Vera (sweet smoked Spanish paprika); 1 teaspoon finely grated lemon zest, plus 1/2 lemon, sliced; 6 cups kosher salt (30 ounces), plus more for seasoning; 3 large egg whites, beaten; One 2-pound whole red snapper, cleaned; Ground black pepper; 3 large bay leaves; 5 medium celery ribs, thinly sliced on the diagonal; 1 cup celery leaves; 1 cup parsley leaves; 1/2 cup tarragon leaves; 2 tablespoons fresh lemon juice

Servings: persons

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 teaspoons pimenton de la Vera (sweet smoked Spanish paprika)
1 teaspoon finely grated lemon zest, plus 1/2 lemon, sliced
6 cups kosher salt (30 ounces), plus more for seasoning
3 large egg whites, beaten
One 2-pound whole red snapper, cleaned
Ground black pepper
3 large bay leaves
5 medium celery ribs, thinly sliced on the diagonal
1 cup celery leaves
1 cup parsley leaves
1/2 cup tarragon leaves
2 tablespoons fresh lemon juice

1
Preheat the oven to 425.
2
In a small bowl, whisk 3 tablespoons of the olive oil with the pimenton and lemon zest.
3
In a large bowl, mix the 6 cups of kosher salt with the egg whites and 1/2 cup of water until it resembles moist sand.
4
Spread a 1/4-inch-thick layer of the salt mixture in the center of a large rimmed baking sheet.
5
Season the fish inside and out with black pepper and brush all over with the pimenton oil.
6
Stuff the cavity with the lemon slices and bay leaves and lay the snapper on the salt.
7
Mound the remaining salt mixture on top, lightly packing it to completely cover the fish.
8
Bake the fish for about 30 minutes, until an instant-read thermometer inserted into the fish through the salt registers 135.
9
Remove from the oven and let stand for 10 minutes.
10
Crack the salt crust and discard it.
11
Brush off any excess salt and transfer the fish to a platter.
12
In a large bowl, toss the celery with the celery leaves, parsley, tarragon, lemon juice and the remaining 2 tablespoons of olive oil.
13
Season the salad with salt and pepper and serve alongside the fish.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 teaspoons pimenton de la Vera (sweet smoked Spanish paprika), 1 teaspoon finely grated lemon zest, plus 1/2 lemon, sliced, 6 cups kosher salt (30 ounces), plus more for seasoning, and more.

Yes, Pimenton-Roasted Red Snapper with Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pimenton-Roasted Red Snapper with Herb Salad

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