Whole Salt Baked Red Snapper with Citrus and Herbs

INGREDIENTS

1 whole red snapper

4-6 cups Diamond Crystal Salt Co.^™ Kosher Salt

8 egg whites

4 slices lemon, orange, blood orange or combination 

Fresh herbs (mint, thyme)

DIRECTIONS

1. Preheat oven to 400F 
2. Mix the Diamond Crystal Salt Co.^™ Kosher Salt with the egg whites until it creates a texture like damp sand. Add a bit of cold water if needed.
3. Rinse and dry fish inside and out, stuff with citrus and herbs. 
4. Lay out a bed of the salt mixture in oven proof baking dish. Place the fish on top of it and then cover with the remaining salt until the fish has been completely covered, pressing the salt to evenly seal the fish. Bake for 30-40 minutes. 
5. Crack open the salt with a sharp knife and then remove the top in one piece.