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Categories:
snapper kosher salt lemons shallots flat leaf thyme bay leaves red pepper extra-virgin olive oil egg whites kosher salt
Viewed: 25 - Published at: 7 months agoIngredients
- 1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
- Kosher salt and freshly ground black pepper
- 2 lemons, sliced thin
- 2 shallots, sliced thin
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons thyme leaves
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil, plus more for oiling baking sheet
- 4 egg whites, room temperature
- 1 cup kosher salt
Method
- Preheat oven to 350 degrees F.
- Rinse the fish and pat dry; season it inside and out with salt and pepper.
- In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil.
- Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
- In a clean mixing bowl, whip the egg whites until they form soft peaks.
- Fold in the salt to make a paste then fold in the remaining thyme leaves.
- Smear the salt paste over the entire fish and roast for 35 to 45 minutes.
- The egg whites will form a hard crust.
- Gently crack the shell with a spoon and lift off the salt crust.
- Serve.
