Salt Baked Red Snapper

Salt Baked Red Snapper
Ingredients Quantity
Red Snapper 2kg
Fresh Herbs (basil, Chervil, Parsley, Fennel leaves, Bay leaves ) 30gm
Lemon 2
Orange 2
Coarse salt 3kg
Eggs 2
Olive oil 30 ml
Garlic cloves 4
Star anis 2
Red pepper corn 2 gm
Method

• Scale, gut and wash the whole snapper
• Lightly crush star anis and red pepper corn
• Break the eggs in a bowl and separate the yolk
• Mix together egg white, crushed star anis, crushed red pepper corn and coarse salt
• Pre heat the oven at 180C
• Remove the zest of orange and lemon and mix it with olive oil, then slice the lemon and orange
• Fill the cavity of gutted snapper with mixed herbs, crushed garlic cloves, sliced lemon and sliced orange
• Rub the skin of snapper with mixture of olive oil, lemon zest and orange zest
• In a baking tray sprinkle half the coarse salt and place the snapper on top of the salt
• Cover the snapper with rest of the salt
• Bake the snapper in pre heated oven for 35/40 minutes
• Allow to rest for five to eight minutes so that the fish is completely cooked with the heat from the salt
• Break the salt crust and serve immediately