JC’s Salt-Roasted Baja Whole Red Snapper!!

From The Admirals Kitchen!

If you´re looking for moist and tender fish, try salt-roasted whole red snapper. The crust seals in the juices and flavor while the fish cooks.

Ingrediants

• 1 (3 1/2- to 4-pound) whole baja red snapper, cleaned
• 1 lemon, sliced
• 4 rosemary sprigs
• 2 (3-pound) boxes kosher salt
• 4 egg whites

Preparation

1. Preheat oven to 400°. Stuff fish with sliced lemons and rosemary.
2. Combine kosher salt, egg whites, and 1/2 cup water in a large bowl.

Line a large, rimmed baking sheet with aluminum foil or parchment paper.

Spread one-third of the salt mixture on the lined baking sheet. Top with fish; cover with remaining salt mixture.

3. Bake fish 40 to 50 minutes. Crack salt layer with a hammer or meat mallet, and remove. Peel back fish skin; carefully remove meat, discarding skin and bones.

Jc,s lemon red snapper with herbed butter!!

A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful sautéed zucchini and bell peppers.

Prep: 9 minutes; cook: 13 minute

Ingrediants

• 2 lemons
• Cooking spray
• 4 (6-ounce) red snapper or other firm white fish fillets
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 tablespoons butter, softened
• 1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or
• Parsley)
• Fresh herb sprigs (optional)

Preparation

1. Preheat oven to 425°.
2. Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
3. Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.
5. Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.

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