Yellow Tail Snapper Baked in a Salt Crust Recipe

Name: Yellow Tail Snapper Baked in a Salt Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned; Kosher salt and freshly ground black pepper; 2 lemons, sliced thin; 2 shallots, sliced thin; 1/4 cup chopped flat-leaf parsley; 3 tablespoons thyme leaves; 2 bay leaves; 1 teaspoon red pepper flakes; 1/4 cup extra-virgin olive oil, plus more for oiling baking sheet; 4 egg whites, room temperature; 1 cup kosher salt

Servings: persons

1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
2 lemons, sliced thin
2 shallots, sliced thin
1/4 cup chopped flat-leaf parsley
3 tablespoons thyme leaves
2 bay leaves
1 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil, plus more for oiling baking sheet
4 egg whites, room temperature
1 cup kosher salt

1
Preheat oven to 350 degrees F.
2
Rinse the fish and pat dry; season it inside and out with salt and pepper.
3
In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil.
4
Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
5
In a clean mixing bowl, whip the egg whites until they form soft peaks.
6
Fold in the salt to make a paste then fold in the remaining thyme leaves.
7
Smear the salt paste over the entire fish and roast for 35 to 45 minutes.
8
The egg whites will form a hard crust.
9
Gently crack the shell with a spoon and lift off the salt crust.
10
Serve.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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: 1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned, Kosher salt and freshly ground black pepper, 2 lemons, sliced thin, 2 shallots, sliced thin, and more.

Yes, Yellow Tail Snapper Baked in a Salt Crust 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.

That's it — enjoy your meal!

Yellow Tail Snapper Baked in a Salt Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions