When Julia was here a few weeks ago we finally got the chance to try something we’ve been wanting to do for a while- salt pack a fish. Cooking fish with a salt crust seals all of the juices and moisture together, the end result being a rich and flavorful dish that comes with the benefit of a pretty stunning presentation.
We picked up a whole pink snapper on the way home from Carolina Beach (we asked for the fish dressed- cleaned, gutted, and scaled) and stuffed it with lemon, butter, rosemary, and pepper. One pound of sea or kosher salt per pound of fish, 1 egg white per pound, and a drizzle of olive oil on top to add a little flavor, and the fish was in the oven.
We served it with braised greens and lemon quinoa and white wine, feasting on steamed crabs as an appetizer and ending the night with Caiphirnhas, full stomachs, and happy hearts.
The fish was perfect- not too salty, wonderfully moist, full of flavor. And while this is definitely a technique I’d try again, it won’t be something that we do regularly. The amount of salt needed for the recipe makes this a dinner party dish, something we pull out when we want to impress.
1 red or pink snapper, 3-4 pounds
4 pounds kosher or sea salt
4 egg whites
1/2 stick butter
At the fish market, ask for your fish dressed- gutted, scaled, and cleaned. Mix together egg whites and salt and preheat your oven to 400. On a large baking sheet make a bed of salt with half the mixture. Stuff your fish with sliced lemons, rosemary, pepper, and butter and place on top of salt bed. Drizzle with olive oil and use the remaining salt mixture to completely cover the fish, pressing the salt around the fish. Bake for 20-25 minutes or until the fish is golden brown.