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Salt Baked Whole Red Snapper

Yield 4 servings


Whole red snapper (2lb)
2lb Sea salt or kosher salt
Lemon zest from 1 lemon
Lemon slice from 1 lemon
1/2 cup Italian Pesely
2 Egg white
1/2 - 1 cup Water
1 tablesppon Extra Virgin Olive Oil


Preheat over at 400F

1. Clean and scale the snapper and rince with the cold water and dry with paper towel well.

2. In the large bowl, combine slat, lemon zest, pesely and egg white and mix really well.

3. Add 1/4 cup water and mix well. Keep adding the water until the right consistancy. The salt mixture should not be too wet but wet enough so that when you squeeze the slat, it stick together.
In my humid environment, I used 3/4 cup.

4. Spread 1/3 of salt mixture on the baking dish.

5. Insert lemon slices into the cavity of the fish and put on the baking dish.

6. Cover the fish with rest of the salt mixture completly and press well.

7. Bake the fish in the oven for 30-40 minutes until the tempreture of the fish reach 135F.

8. Use the sharp knife to make the insicion where the stomach is. And gently lift the salt. Salt should be removed easily.

9. Remove the skin and plate the meat drizzle ethe Extra virgin olive oli and serve.

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