Whole Roast Fish Baked in Salt

1. 1

   Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.

2. 2

   Rinse the snapper thoroughly, inside and out, and pat dry with paper towels.

3. 3

   Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.

4. 4

   On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper.

5. 5

   Place the fish on the salt layer and cover completely with the remaining salt.

6. 6

   Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes.

7. 7

   Remove from the oven.

8. 8

   Brush away as much salt as possible.

9. 9

   Using two dessert spoons, remove the top fillets and transfer to a warm plate.

10. 10

    Lift off the bones, then transfer the bottom fillets to another plate.

11. 11

    Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.