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Baked Snapper In Salt Crust
2 cups coarse kosher salt
2 cups flour
1 1/4 cups water - (to 1 1/2 cups)
1 snapper - (abt 2 1/2 lbs) -- cleaned and scaled
Seafood Alternatives: rockfish, sea bass, sea bream
Preheat the oven to 375 degrees. In a large bowl, mix the salt and flour. Add the water and stir to form a slightly stiff yet pliable dough.
Rinse the fish under cold water and pat dry with paper towels. Put the fish on a lightly oiled baking sheet. Scoop out half the dough and pat it over the fish to form a crust about 1/4-inch thick. Flip the fish over and form a crust on the other side with the remaining dough. The entire fish should be enveloped in dough, with no cracks or openings. (You might have dough left over.)
Bake the fish until the crust begins to turn golden, about 30 minutes. Slit the crust, peel it away from the fish and discard it. Lift the fish away from the bones and serve.
This recipe yields 4 servings.