This recipe can be prepared in 45 minutes or less.

　　You can substitute any fish of similar size, such as striped bass or sea bass, for the snapper in this recipe. The salt crust seals in the juices, making for an incredibly moist fish.

　　

Ingredients

Serves 4

　　2 pounds coarse salt

　　1 cup water

　　a 2-pound whole red snapper, cleaned, leaving head and tail intact

　　1 lemon

　　fine-quality extra-virgin olive oil for drizzling

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.

　　

Step 3

Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.