Salt Crusted Baked Red Snapper

Is it salty if the fish is baked with salt?

Nope you will be surprised that the end result is superly moist and not overly salty because the fish scales and skin are still in tact that adds a protection layer.


In a large mixing bowl add coarse salt and two beaten egg white until the mixture resembles wet sand.

Stuff the Red Snapper with lemon slices and generous bundle of parsleys.


Line a sheet of baking paper over the baking tray.

Spread the salt mixture on the tray to form a “bed” for the fish.

Place the fish on top and use the rest of thesalt mixture to coat the entire top of the fish by gently pressing the mixture against the fish.

Preheat oven to 200 degrees C.

Bake for 30 to 45 minutes until the salt crust turned golden brown.


Leave it to cool before cracking the top salt crust and  discard it.

Remove and discard the skin from the top of the Red Snapper using the end of a wooden ladle.


You may drizzle the fish fillet with olive oil and sprinkle lemon juice.


If you wish to discover more of my fish recipes, check out here.


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