Fish crusted with salt is an old Mediterranean trick. The fish is moist and flavorful, and the salt crust can be used on other whole small firm white fish.

KCMN

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
1 2-pound snapper
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

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  • Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.

  • Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.

  • Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.

  • Crack crust with a fork; remove crust and skin from snapper to serve.

Cook's Notes:

A smaller (1 1/2-pound) snapper can be used for this recipe, if desired.

I recommend not testing the fish for doneness. It will be done when the crust is golden brown.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt crust ingredients. The actual amount of salt consumed will vary.

Nutrition Facts

398 calories; protein 51.4g 103% DV; carbohydrates 35.8g 12% DV; fat 3.5g 5% DV; cholesterol 84.1mg 28% DV; sodium 132119.1mg 5285% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/02/2018
I don t like fish that much but my husband does. When he brought home a whole red snapper I was determined to do something delicious with it. This recipe saved me! I had no idea what I was doing so I followed the recipe exactly as written. It was very easy and even I ate it which is saying a lot! Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/12/2016
This is truly an excellent method. Don't let the sodium potential scare you off. The salt crust peels away and isn't consumed. I have been using a method close to this one taught to me by my Sicilian family for 20 years. The only difference being I've never added flour. I chose to use gilthead instead of red snapper. I used gluten free flour. The crust is hard as a rock. This makes it difficult to break but once broken it peels off in chunks and takes the skin off with it; leaving you with less work and no little pieces of salt on your fish. It renders tender and succulent filets easy to remove and serve quickly. Without the flour you have to scrape the salt aside and then peel the fish. Inevitably you get a lot of salt in the fish. I will begin to use this method from now on. I do suggest adding herbs and a lemon slice inside the fish before covering with salt. It adds some subtle flavor. Thank you for sharing the recipe. Read More
(1)
Rating: 5 stars
10/02/2018
I don t like fish that much but my husband does. When he brought home a whole red snapper I was determined to do something delicious with it. This recipe saved me! I had no idea what I was doing so I followed the recipe exactly as written. It was very easy and even I ate it which is saying a lot! Read More
(1)
Rating: 5 stars
08/24/2019
Perfect recipe! Company worthy. Read More
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