Salt-Crusted Snapper

  • 8 eggs whites
  • 4 cups coarse salt
  • One 2-to-3-pound snapper, scaled and gutted
  • 1 bunch coriander
  • 1 lime, sliced into thin rounds
  • Freshly ground black pepper

1. Preheat the oven to 200°C.

2. Line a baking sheet with parchment. Combine the egg whites and salt in a large bowl; mix with your hands until it resembles wet sand. Spread about 1 cup of the salt mixture on the baking sheet.

3. Lay the fish on salt; stuff the cavity with the coriander, lime and some pepper. Grind pepper over the outside of the fish, as well. Mold the remaining salt mixture over the fish and seal tightly.

4. Transfer to the oven and cook until an internal temperature of 50°C is reached, 30 to 40 minutes. Remove from the oven. Crack the salt crust off using the back of a knife. Transfer the fish to a cutting board, remove any remaining salt, and then fillet. Transfer the fillets to a serving platter. Serve immediately.

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