I have always wanted to try making a salt crusted fish, really ever since Emeril Lagasse made it on his show about ten years ago. It was so impressive when he cracked the fish out of its salty shell. He didn’t even need that trademark expression to pique my interest.
This dish is simple—yes, simple. And it makes quite an impression for a dinner party, which is when I made this recipe for the first time. Two of our guests, Aime and Whitney, had just ordered this at an over-priced restaurant in Las Vegas for a whopping $150—for a single fish at that.
I used the recipe from epicurious which was much simpler than Tyler Florence’s. I made two since I had a group of five. This was perfect and even left a bit of fish for Clarence to enjoy later.
salt crusted red snapper with lemon and olive oil
2 pounds Kosher salt
1 cup water
2 pound whole red snapper, cleaned
Pre-heat oven to 450F.
Cut lemon in half then slice one half into three or four rounds. Fill fish’s cavity with lemon slices.
Pour water into salt and mix. Press about half of the moistened salt in the bottom of a baking sheet. Place fish on top. Press remaining salt over entire fish to make a bright white mound. Bake 30 to 40 minutes.
Remove from oven and crack open salt crust with a wooden spoon, meat tenderizer or what have you. This is the most impressive part of the entire process though messy, too. I performed this step in the kitchen, made a huge mess, and delighted my company.
Place fish on serving platter. Drizzle with some olive oil and lemon juice from reserved half lemon. Garnish and enjoy.
I served this with a hearty lentil and caramelized onion rice as we were drinking red wine that night.