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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pimenton-Roasted Red Snapper with Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions