Rosemary Salt-Baked Fish
This is a traditional Spanish method for baking fish in salt.
When buying snapper, ask your fishmonger to remove the guts and clean the fish but to leave the scales on. This is a protective layer from the salt. Once cooked, the fish will stay warm inside the salt blanket for a little while.
- Olive oil for greasing
- 2 lb Sea salt, or table salt, as this will be tossed away
- 2 tbsp Chopped rosemary, plus 6 to 8 sprigs
- 1/4 cup Water
- 1 Whole Egg
- 1 3lb Whole red Snapper Fish
- Lemon wedges for servings
Preheat the oven to 400F. Grease a baking sheet with olive oil and line with a sheet of parchment paper.
In a large bowl, mix together the salt, chopped rosemary, and egg. Set aside.
Wash the snapper and pat it dry. Place several sprigs of rosemary in the body cavity. Place half of the salt mixture in the middle of the prepared baking sheet. Center the fish on top and cover with the remaining salt mixture. The salt mixture should be slightly moist, so you can mold it around the fish.
Bake until the salt crust has turned golden brown and hard, 20 to 25 minutes.
Transfer the fish to a serving platter, garnish with a few more rosemary sprigs, and serve with the lemon wedges on the side. Carve the fish at the table; the salt crust will break away in large pieces. Peel the scales away and enjoy the moist, flavorful fish.