Salt-Baked Red Snapper Best Dishes

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Salt-Baked Red Snapper

"Fish crusted with salt is an vintage Mediterranean trick. The fish is moist and flavorful, and the salt crust can be used on other entire small organization white fish."

Ingredients :

1 (2 pound) whole purple snapper, wiped clean, now not scaled
3 kilos kosher salt
1 half of cups all-motive flour
1 cup water, or greater as wanted

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Preheat oven to 450 levels F (230 stages C). Line a baking sheet with aluminum foil.
Mix salt and flour together in a bowl; mix water in progressively till a thick paste forms.
Spread 1/3 of the salt combination onto prepared baking sheet to form half-inch thick backside crust. Place snapper onto backside crust; cowl fully with final salt mixture to shape half of-inch thick top crust.
Bake inside the preheated oven till crust is golden brown, 25 to 30 minutes.
Crack crust with a fork; take away crust and pores and skin from snapper to serve.

Notes :

A smaller (1 half of-pound) snapper may be used for this recipe, if favored.
I advocate no longer trying out the fish for doneness. It will be performed while the crust is golden brown.
Nutrition statistics for this recipe consists of the full quantity of salt crust substances. The actual amount of salt ate up will vary.
Reynolds® Aluminum foil may be used to keep food wet, cook dinner it frivolously, and make easy-up less difficult.

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