Salt Crusted Snapper
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat the oven to 425 degrees F/220 degrees C
2
Tuck the lemon slices into the belly of the fish
3
Stir the salt and egg whites together in a bowl
4
Chop all but 6 mint leaves
5
Stir the chopped mint through the salt and put the others inside the fish
6
Put the fish in a baking dish and cover completely with the salt to seal
7
Bake 25 minutes
8
Crack the crust off with a knife, moving all the salt away from the surface
9
Peel back the skin from the fish, and carefully remove the fillets