Chef Michael Bonacini knows that in Liguria, they love their fish, and no fish dish more so than this salt-crusted snapper! The salt dome ensures the fish is perfectly seasoned and stays moist as it bakes, making it a show-stopper at any dinner party.
Serves 2-4
INGREDIENTS
1x 2 ½ – 3 pound (1.13-1.36 kg) snapper, cleaned and scaled
2 tablespoons (30 ml) olive oil, plus more for serving
½ teaspoon (2.5 ml) ground black pepper
2 sprigs rosemary
2 sprigs oregano
3 sprigs parsley
2 cloves garlic, thinly sliced
6 cups (1.4 L) coarse sea salt
4 egg whites
Zest of 1 lemon
1 lemon, cut into wedges
INSTRUCTIONS
Preheat oven to 350 F (175 C).
Rinse the fish under cold running water and pat dry with paper towels, inside and out.
Rub the exterior and interior of the fish with olive oil. Fill the cavity of the fish with rosemary, oregano, parsley, thinly sliced garlic, and ground black pepper.
Whip egg whites to stiff peaks. Fold egg whites and lemon zest in with salt. The mixture should have the consistency of wet sand.
On a baking sheet lined with tinfoil, form a layer of salt with about half of the salt mixture. Place fish on top of bed of salt and cover with the remaining salt mixture. Pat the salt down and shape firmly around the fish. Bake fish for 40-45 minutes.
Let fish sit for 10 minutes before cracking salt cast with fork. Remove fillets of fish, drizzle with olive oil, and serve with fresh lemon wedges.
