Yellow Tail Snapper Baked In A Salt Crust

Recipe Ingredients

1		Yellow tail snapper - (3 to 4 lbs) - scaled, cleaned
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2		Lemons - sliced thin
2		Shallots - sliced thin
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
3 tablespoons	45ml	Thyme leaves
2		Bay leaves
1 teaspoon	5ml	Red pepper flakes
1/4 cup	59ml	Extra-virgin olive oil - plus
		More for oiling baking sheet
4		Egg whites - room temperature
1 cup	237ml	Kosher salt

Recipe Instructions

Preheat oven to 350 degrees.

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.

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.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E14) - from the TV FOOD NETWORK

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