Salt-Crusted Snapper

1. 1

   Preheat oven to 400 degrees.

2. 2

   Rinse snapper inside and out with cold water; pat dry with paper towels.

3. 3

   Season fish inside and out with pepper.

4. 4

   In a bowl, stir together egg whites, water and salt to make a paste.

5. 5

   Spread half of salt paste over the bottom of an oval roasting pan.

6. 6

   Place fish on top; pack remaining salt paste over entire surface of fish.

7. 7

   Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.

8. 8

   The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.

9. 9

   Serve fish immediately.

No additional tips available.