Yield: 4 servings
|\N \N||Olive oil; for baking sheet|
|1 \N||Whole red snapper - (2 lbs); cleaned, scaled|
|1 \N||Sprig fresh rosemary -; (3\" long)|
|1 \N||Sprig fresh thyme -; (3\" long)|
|1 teaspoon||Coriander seeds|
|2 \N||Dried bay leaves|
|2½ pounds||Kosher salt|
|\N \N||Extra-virgin olive oil; for serving|
|\N \N||Lemon wedges; for serving|
Preheat the oven to 450 degrees. Lightly oil a baking sheet large enough to hold the snapper. Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves. On the baking sheet, spread about ½ pound of the salt in an even layer that is slightly longer and wider than the snapper.
Place the fish on the salt layer and cover completely with the remaining salt. Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130 degrees, about 20 minutes. Remove from the oven.
Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Terrance Brennan
Converted by MM_Buster v2.0l.