I am very excited about today’s recipe! Salt-Crusted Snapper is one of my mum’s signature dishes. In fact, she made it for us just a few days ago and I managed to get her recipe for it to share with all of you here on the blog! Aren’t you lucky? If you like fish, this is the perfect dish for you. It is really easy to make and the salt just enhances the natural flavour of the fish, without altering it. So what you get at the end is “all the flavour of the sea”, as we would say in Italy. The best way to serve this snapper is with a drizzle of good quality extra virgin olive oil and lemon juice or wedges. Nothing else. A green salad on the side would be the perfect pairing and make for an amazing lunch or dinner! Enjoy and buon appetito!
- 1 snapper about 1kg – 2 lbs., cleaned but NOT scaled
- Lemon slices optional
- 1 or 2 bay leaves
- 2 kg – 7 cups sea salt or kosher salt
- Extra virgin olive oil to serve
- Lemon wedges to serve
Tuck the bay leaves and lemon slices (if using any) into the cavity of the fish.
Wet the salt with about 120 ml – ½ cup of water in a bowl, and mix well until the salt has the consistency of damp sand. If the mixture feels too wet, add more salt; if too dry, stir in a bit more water.
Line a large baking sheet with foil or baking paper. Using half of the damp salt, form a bed for the fish. Place the fish on top, and put the remaining salt over it to cover it completely.
Bake the fish at 200°C – 390°F for about 30-35 minutes. Remove from the oven and let stand for 10 minutes.
With the back of a wooden spoon, crack and remove the hard crust of salt. Remove the skin and fillet the fish.
Serve with some good quality extra virgin olive oil and lemon wedges.