Salt-Crusted Snapper With Blood Orange And Bay

1. 1

   NOTES: Serves 2. This will work with any kind of fish, any kind of citrus, and any kind of herb. Use your favourites.

2. 2

   Mix the salt and the egg whites in a large bowl.

3. 3

   Rub the fish with olive oil and stuff it with the orange slices and bay leaves.

4. 4

   Use a third of the salt to make a bed for the fish on a half-sheet pan.

5. 5

   Lay the fish on this bed, and use the rest of the salt to completely encase the fish.

6. 6

   Cook the fish in a 350u00b0 F oven for half an hour.

7. 7

   Remove crust along the length of the fish and carefully pull off the skin.

8. 8

   Remove the top fillet in one piece. Carefully pull the spine out and scoop the second fillet out, leaving the skin behind.

* Per serving · 4 servings · Values may vary.

No additional tips available.