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“A Williams-Sonoma recipe. While roasting, the paste turns into a hardened crust that functions like a clay pot, protecting food from direct heat while promoting uniform cooking and sealing in moisture.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Rinse snapper inside and out with cold water; pat dry with paper towels.
  3. Season fish inside and out with pepper.
  4. In a bowl, stir together egg whites, water and salt to make a paste.
  5. Spread half of salt paste over the bottom of an oval roasting pan.
  6. Place fish on top; pack remaining salt paste over entire surface of fish.
  7. Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.
  8. The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.
  9. Serve fish immediately.

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