Whole Red Snapper Baked in a Salt Crust

1. 1

   Preheat oven to 450F.

2. 2

   In a bowl stir together salt and water until combined well.

3. 3

   On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top.

4. 4

   Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half.

5. 5

   Insert slices into cavity of fish.

6. 6

   Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.

7. 7

   Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off.

8. 8

   Squeeze juice from reserved lemon half over fish and drizzle with oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.