Whole Roasted Snapper in salt crust with Gremolata

Since having Ava I have been on a mission to eat healthy to try to lose the baby weight I gained while pregnant! Below is my go to recipe for a health roast fish! It is fairly high in sodium (considering the snapper is baked in salt) but you scrape most of the salt off before serving. I promise you will not be disappointed with this amazing tasting baked snapper!

Whole roasted Snapper in salt crust with Gremolata

Ingredients needed

1Kg whole snapper, gutted, scales left on

1.5Kg coarse sea salt, approximately

Gremolata

¼ cup finely chopped flat leaf parsley

1 clove garlic, crushed

2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

How to

Preheat oven to very hot (200 celcius or higher).  Make gremolata by combining all the gremolata ingredients in a bowl.a4becd7b62e2d199392f0a82ebce66a3

Wash fish, pat dry inside and out with absorbent paper.  Stuff the cavity of the snapper with half of the gremolata.a1cce95166c4ef0e913d02fd961a7865.jpg

Sprinkle half of the salt over large oven tray, place fish on tray.  Wet remaining salt with water.  Drain, press firmly over fish to completely enclose fish.

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Roast fish, uncovered in very hot oven about 30 minutes or until fish is cooked as desired.  Stand 5 minutes. Break crust with meat mallet.  Lift away crust with scales and skin. Sprinkle fish with remaining gremolata to serve.

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