Whole Roast Fish Baked in Salt - olive oil

Method

• Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
• Rinse the snapper thoroughly, inside and out, and pat dry with paper towels.
• Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
• On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper.
• Place the fish on the salt layer and cover completely with the remaining salt.
• Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes.
• Remove from the oven.
• Brush away as much salt as possible.
• Using two dessert spoons, remove the top fillets and transfer to a warm plate.
• Lift off the bones, then transfer the bottom fillets to another plate.
• Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.