Salt-baked snapper

Salt-baked snapper

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

This is a recipe that Marco Pierre White taught me. It’s a dish that respects and highlights the beauty of the snapper alone, something he feels very strongly about. I love cooking fish like this. The salt crust protects the flesh and allows the fish to be evenly cooked. It’s such a simple yet beautiful recipe.

Ingredients

Quantity Ingredient
1kg snapper, whole with scales left on
1kg sea salt
lemon wedges, to serve

Method

  1. Preheat the oven to 270°C.
  2. This recipe requires the scales to be left on the fish. Ask your fishmonger to prepare a snapper, leaving the scales on, so the flesh is protected and it is easy to peel away once cooked.
  3. For the snapper, you need to make a salt covering. To do this, mix 100 ml of water and the salt together. Place half of the salt mixture on the bottom of a baking tray, place the snapper on top and then cover it with the rest of the salt mixture. Make sure the salt layer is thicker at the tail end – you don’t want to overcook the tail, as it is much thinner than the upper body.
  4. Press the salt down to pack it firm, and bake in the oven for about 25 minutes.
  5. Once cooked, peel back the salt layer and serve the snapper with your choice of accompaniments, or just with a squeeze of lemon juice. A fennel and orange salad would be stunning with this recipe.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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