Whole Snapper Baked in Salt with Lemon-Parsley Vinaigrette

Serves 4

 
Check out our Eggplant Capannina it makes for a perfect side dish for this meal!
 

What You’ll Need:

A Baking Sheet

Tin Foil

Parchment

Measuring Cups & Spoons

A Sharp Kitchen Knife

A Large Mixing Bowl

A Blender

A Meat Mallet

4 Dinner Plates

A Flatware Knife

A Flatware Fork
 

Ingredients:

3 LB Red Snapper

2 Egg Whites

3 LBS Kosher Salt

1 Lemon, Sliced

1/4 Cup Italian Parsley
 

Vinaigrette:

1/4 Chopped Parsley, Packed

1/4 Cup Lemon Juice

1/4 Cup Olive Oil

3 Tblsps Vegetable Broth

1/2 Tsp Sea Salt
 

How To Put It Together:

1) Preheat oven to 425 degrees Fahrenheit. Wrap the baking sheet in tin foil then line it with parchment. This will make clean up a breeze.
 
2) Lay the snapper on the baking sheet and stuff the cavity with the sliced lemon and the parsley. In a large mixing bowl, add the kosher salt and the egg whites. Using clean hands, mixed the two together until all the salt is dampened by the egg white. Pour the salt mixture over the entirety of the fish: set the bowl aside. Pat the salt down on the fish, creating an almost solid encasing for the snapper. The salt will solidify during baking and act as it’s own oven, delicately steaming the fish.
 
3) Place the snapper in the center of the oven for one hour. Now make the sauce. To the blender, add the parsley, the lemon juice, the olive oil, the vegetable broth and the sea salt. Blend the ingredients until emulsified. Allow the vinaigrette stand at room temperature until you are ready to serve so that the flavors can marry.
 
4) Remove the Snapper from the oven and place it on your work surface. Using a meat mallet, lightly tap the salt crust covering the fish to crack it. The fish underneath is steaming, so carefully remove the salt pieces and discard them.
 
5) To plate the dish: Place the dinner plates on your work surface near to the Snapper. Using a flatware knife, follow along the top fin to loosen the flesh from the bone. Do the same along the bottom of the fish. Scrape back the skin of the fish and discard it. Slide the flatware fork under the flesh at the top of the fish where you cut through the flesh and lift it off of the grate underneath and place the piece of fish on a dinner plate. Keep an eye out lingering fish bones, removing them as you see them. Continue this process, piece-by-piece removing the fish fillet from the bone. When one side is complete lift the fish from the tail and the entire center grate will come with it. Discard the bones and the head of the fish. Remove any lingering fish bones and with the fork and knife, piece-by-piece lift the flesh off of the skin underneath and place it on a dinner plate. Once all dinner plates have been dished, pour a quarter of the vinaigrette on top of each serving of the Snapper.
 
6) Serve & enjoy!
 

Nina’s Tasty Tip:

You may use any type of fish that you like in this dish. I have found it most delicious with white fish. Feel free to add other herbs to the vinaigrette each time that you make this dish just for an a little different  twist.

 

Nutrition:

259 Calories
28 grams of Protein
1 grams of Total Carbohydrates
0 grams of Sugar
0 grams of Fiber
15 grams of Total Fat
2 grams of Saturated Fat
0 grams of Trans Fat
50 mg of Cholesterol
411 mg of Sodium
87% RDA Vitamin K
74% RDA Selenium
68% RDA Vitamin B12
28% RDA Vitamin B6
27% RDA Phosphorus
17% RDA Vitamin C
17% RDA Potassium
17% RDA Sodium
13% RDA Vitamin E
11% RDA Magnesium
10% RDA Vitamin A
10% RDA Pantothenic Acid
• Glycemic load: 0