Ingredients
- 3 pounds kosher salt
- 4 egg whites
- 2 pounds Whole Red Snapper (or any other whole fish)
- 2 Lemons (sliced)
- 4-6 sprigs fresh parsley
Instructions
- Set the oven for 450°F. Combine the salt, egg whites, with 1/4 cup of water in a mixing bowl. It will have the consistency of wet sand.
- Line a cooking sheet with parchment paper. Use about 1/3 of your egg/salt mixture to make a 1/2 inch layer as a base to put the fish on. Make this base layer about the same shape as the fish you are using. Place your clean and gutted whole fish on the base. Fill the inside cavity of the fish with the parsley and sliced lemons.
- Coat the fish with the remaining egg/salt mixture. it's okay if the tail sticks out.
- Bake in the oven for 15-20 minutes, until the fish has an internal temperature of 130°F. Let it rest out of the oven for 10 minutes before serving. Use a spoon to crack open the hardened salt dome and enjoy the perfectly cooked fish found within!
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