Salt Crusted Whole Red Snapper Recipe

Name: Salt Crusted Whole Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) whole red snapper, cleaned; 1/4 cup chopped Italian parsley; 1 orange, sliced; 1 pound fresh fennel, chopped; 2 bay leaves; 1 shallot, minced; 1 teaspoon red pepper flakes; 2 teaspoons fennel seed; 1/2 cup extra-virgin olive oil, divided; 4 egg whites; 1 cup kosher salt

Servings: persons

1 (4-pound) whole red snapper, cleaned
1/4 cup chopped Italian parsley
1 orange, sliced
1 pound fresh fennel, chopped
2 bay leaves
1 shallot, minced
1 teaspoon red pepper flakes
2 teaspoons fennel seed
1/2 cup extra-virgin olive oil, divided
4 egg whites
1 cup kosher salt

1
When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you.
2
The skin should be scaled and the gills and fins removed.
3
Leave on the head and tail.
4
Rinse the fish inside and out then pat dry.
5
In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil.
6
Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
7
Transfer the fish to the roasting pan and rub the skin with remaining olive oil.
8
In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste.
9
Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes.
10
The egg whites form a hard crust that will crack like a shell.
11
To serve, scoop the flesh from the fish with a spoon.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (4-pound) whole red snapper, cleaned, 1/4 cup chopped Italian parsley, 1 orange, sliced, 1 pound fresh fennel, chopped, and more.

Yes, Salt Crusted Whole Red Snapper falls under the General 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.

Salt Crusted Whole Red Snapper

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