Salt Crusted Whole Red Snapper

1. 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. 2

   The skin should be scaled and the gills and fins removed.

3. 3

   Leave on the head and tail.

4. 4

   Rinse the fish inside and out then pat dry.

5. 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. 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. 7

   Transfer the fish to the roasting pan and rub the skin with remaining olive oil.

8. 8

   In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste.

9. 9

   Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes.

10. 10

    The egg whites form a hard crust that will crack like a shell.

11. 11

    To serve, scoop the flesh from the fish with a spoon.

* Per serving · 4 servings · Values may vary.