Salt-Crusted Snapper with Eggplant-Raisin Puree

Name: Salt-Crusted Snapper with Eggplant-Raisin Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Three 4-inch cinnamon sticks; 1 medium eggplant (1 pound); 1/4 cup golden raisins; 2 tablespoons extra-virgin olive oil; Sea salt; Cayenne pepper; 3 pounds kosher salt; 2 cups water; One 2-pound cleaned red snapper; 2 bay leaves; 1/2 lemon, preferably Meyer lemon, cut into wedges

Servings: persons

1
Preheat the oven to 400.
2
Poke the cinnamon into the eggplant.
3
Roast the eggplant on a baking sheet until tender, about 50 minutes.
4
Transfer the eggplant to a bowl, cover with plastic wrap and let cool slightly.
5
Discard the cinnamon and peel the eggplant.
6
In a microwave-safe bowl, cover the raisins with water and microwave at high power until plumped, about 30 seconds.
7
Drain the raisins and transfer them to a blender.
8
Add the roasted eggplant and the olive oil and puree until smooth.
9
Season the puree with sea salt and cayenne.
10
In a bowl, mix the kosher salt with the water until it is the consistency of moist sand.
11
On a parchment paperlined baking sheet, mound one-fourth of the salt slightly larger than the fish.
12
Lay the fish on the salt and fill its cavity with the bay leaves and lemon wedges.
13
Poke a short skewer into the thickest part of the fish, just behind the head.
14
Pack the remaining kosher salt over and around the fish to enclose it; leave the skewer visible.
15
Bake the fish for about 35 minutes, until an instant-read thermometer inserted in the skewer hole registers 135.
16
Let the fish rest for 5 minutes; crack and remove the salt crust.
17
Serve the fish without the skin, with the eggplant puree alongside.

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Fat

Carbs

Fat Carbs

* 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 11 ingredients. The key ingredients include: Three 4-inch cinnamon sticks, 1 medium eggplant (1 pound), 1/4 cup golden raisins, 2 tablespoons extra-virgin olive oil, and more.

Yes, Salt-Crusted Snapper with Eggplant-Raisin Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!