|
|
| Ingredients for the snapper: | |
| 3-6 lbs | Kosher Salt |
| 1 whole | Snapper (about 4 lbs, cleaned, but with scales) |
| 1 sprig | Fresh Rosemary |
| 1/2 | lemon, cut into 1/4 inch slices |
|
|
| Ingredients for the salmoriglio: | |
| 1 cup | Extra Virgin Olive Oil |
| 1/3 cup | Warm Water |
| Juice | Of Two Lemons |
| 1 clove | Garlic, Crushed |
| 1 T | Frech Oregano, Chopped |
| 1 | Small Bunch of Italian Parley, Stemmed and Chopped |
| Salt and Freshly Ground Pepper to Taste | |
To make the fish:
Preheat the oven to 450 degrees. Spread a large foil inside a roasting
pan. Make a bed for the fish in the foil using half the salt. Fill the
fish cavity with the rosemary sprig and lemon slices. Place the fish on
the salt bed and lift up the edges of the foil to contain the salt in a
shape that suggests that of the fish. Cover the fish with the remaining
salt, and sprinke water over it so that the salt sticks together (this
should require about 1/4 cup of water.) Bake in the preheated oven for
30 minutes. do not test for doneness; piercing the salt crust will crack
it and salt the interior of the fish.
To makes the Salmoriglio dressing:
While the fish is cooking, put the olive oil in the mixing bowl. Add the
warm water and the lemon juice a little at a time, whisking
continuously. Add the remaining ingredients. Don't be shy with the salt
and pepper. Make a double boiler by setting the bowl over a simmering
pan of water, and whisk the mixture together for a few minutes to warm
it up.
Remove the fish from the oven. Crack and remove the salt crust. Fillet and portion the fish, topping each serving with the dressing.
8-10 Servings
