ABOUT:
One of my favorite and the best ways to cook fish. No matter which type of fish you make with this method it comes our perfect and moist then ever.
SERVINGS:
Serves 4 people
INGREDIENTS:
2 pounds coarse salt
1 cup water
2-pound whole red snapper, salmon, etc, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling
DIRECTIONS:
Preheat oven to 450°F.
In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
Wrap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.
