Ingredients
- 1 whole snapper, cleaned and scaled
- 1/4 cup sea salt
- 1 lemon, sliced
- 2 sprigs rosemary
- 1/4 cup olive oil
- 1 tsp black pepper
Instructions
Method: Salt-baking
- Preheat your oven to 375°F/190°C.
- Place a layer of salt on a baking tray.
- Stuff the snapper with lemon slices and rosemary.
- Cover the snapper with the remaining salt, pressing it firmly to form a seal around the fish.
- Bake for 30-40 minutes until the fish is cooked through.
- Crack the salt crust and serve with a drizzle of olive oil and black pepper.
