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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.”
1hr 40mins

Ingredients Nutrition


  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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