-
1
Preheat oven to 450 degrees F. Line 13-inch by 9-inch baking pan with foil; spread 2 cups salt in bottom of pan.
-
2
Rinse snapper inside and out with cold running water; pat dry with paper towels.
-
3
From lemon, cut 3 slices.
-
4
Cut remaining lemon into wedges.
-
5
Place lemon slices and rosemary in cavity of fish.
-
6
Place fish on bed of salt; cover with remaining 2 cups salt.
-
7
Bake until fish is just opaque throughout when knife is inserted at backbone, about 30 minutes.
-
8
To serve, tap salt crust to release from top of fish discard.
-
9
Slide cake server under front section of top fillet and lift off fillet; transfer to platter.
-
10
Slide server under backbone and lift it away from bottom fillet; discard.
-
11
Slide cake server between bottom fillet and skin and transfer fillet to platter.
-
12
Serve with reserved lemon wedges.
-
13
For Roast Striped Bass :Prepare as directed above substituting 1 whole striped bass (2 1/4 pounds), cleaned and scaled, for snapper and omitting salt.
-
14
Make diagonal slashes on each side of fish at 1-inch intervals, about 1/4 inch deep.
-
15
Place bass in medium roasting pan (14-inch by 10-inch).
-
16
Proceed as above.
-
17
Nutritional information is based on one serving.
