Salt baked Red Snapper with Meyer lemon and fennel

Salt baking is a classic mediteranian style of cooking. Fish was originally preserved in salt it is easy to see why this came about. Baking a fish in salt keeps in the moisture and flavor, it is also a very cool presentation. I used Red Snapper because I love the flavor and it reminds me of catching snapper with my dad as a kid in Florida, but any whole sea fish will do. 

Here's what you'll need- 

2-1 to 1 &1/2 lb  Red Snapper

5 lbs kosher salt

10 egg whites

4 cloves of garlic

1 Meyer lemon

The stems from one fennel bulb

Black pepper

Preheat oven to 425

Clean out the cavities of the fish. Clip off the fins but leave the scales on! It's natural to want to scale the fish but the scales make it easy to remove the salt crust and it saves you time. Stuff both of the fish with thinly sliced Meyer lemon, 2 garlic cloves each ( lightly smashed to release flavor but not sliced) and the fennel stems. Pepper the inside of the fish to taste. 

For the salt crust- combine salt and egg whites and stir well. Line a baking sheet with parchment paper or aluminum foil. Spread half the mixture below on the sheet. Lay the fish down and cover in the salt mixture. The key is to coat it with just the right amount. You don't want to leave any gaps to keep in moisture. Bake in the oven for 30 - 35 minutes. I use a food thermometer to make sure it's done. If you go to 35 minutes you should have no issues and overcooking on this isn't the criminal error it usually is due to how moist the fish is. Now my favorite part is cracking that salt crust. It is an awesome presentation seeing the steam rise as you pull off the crust. There is no right or wrong way to serve this. Typically I would put the whole dish in the middle of the table and let everyone just pick at it. But however you choose is fine. I hope you all enjoy this as much as me. I serve this with a spinach and Meyer lemon salad and a crisp white wine. 

Boń appetité! /בתיאבון!!!!