Yellow Tail Snapper Baked in a Salt Crust (Tyler Florence) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned |
kosher salt and freshly ground black pepper |
2 lemons, sliced thin |
2 shallots, sliced thin |
1/4 cup chopped flat-leaf parsley |
3 tablespoons thyme leaves |
2 bay leaves |
1 teaspoon red pepper flakes |
1/4 cup extra-virgin olive oil, plus more for oiling baking sheet |
4 egg whites, room temperature |
1 cup kosher salt |
Directions:
1. Preheat oven to 350 degrees F.
2. Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
3. In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve.
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