Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.