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.

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 (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.

Yellow Tail Snapper Baked in a Salt Crust

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