Salt Roasted Red Snapper

By October 12, 2012Dinner, Recipes, Seafood

This is an elegant flavorful yet very simple dish.  It is so simple you will find yourself making it again and again.

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1 whole red snapper (about 1 ½ lbs) – gutted
1 lemon thinly sliced
4 or 5 lemons cut in half
6lbs Kosher Salt
6 cups water
Salt and pepper
Extra Virgin Olive Oil


Preheat your oven to 500 degrees.  Season the inside of the fish with olive oil, salt and pepper, then place the lemon slices overlapping inside the fish.  Also salt, pepper and oil the outside of the fish.  Next pour the salt into a large bowl and begin to add the water one cup at a time.  After you add each cup on salt, fluff up the mixture so that it looks like snow.  In a Roasting pan mound up half of the salt and water snow mixture, and lay the fish on top.  Put the remaining salt over the fish pressing the salt down with your hands making sure that the fish is completely covered by a good layer of salt.  Place the remaining lemons cut side down in the pan and drizzle the lemons and salt with more olive oil.  Roast the fish for about twenty minutes then remove from the oven and allow it to rest for 15 minutes more.  When you are ready to serve, with a large spoon crack open the salt crust and remove the salt from the top of the fish.  Gently move the fish to a cutting board or platter.  With a knife slit the skin at the top of the fish and peel away the skin.  Then using two spoons get under the filet and move it the serving dish then remove the spine and place the other filet on the dish.  To present squeeze some lemon juice from the lemons you roasted and drizzle with more Extra Virgin Olive Oil.  Serve with a simple rice and vegetable.  You have just made a truly elegant dish in about 40 minutes.  Enjoy