Salt-baked Snapper with Gremolata

Method

1. 1

   Preheat oven to 220°C. Line a tray with baking paper.

2. 2

   Whip egg whites to soft peaks. Fold through the salt to form a damp snow.

3. 3

   Stuff snapper cavity with lemon slices and herbs.

4. 4

   Press ⅓ of the salt onto the tray. Lay fish on top. Cover completely with remaining salt.

5. 5

   Bake 25 min for a 1.5kg fish. Rest 5 min.

6. 6

   Combine gremolata ingredients. Crack the salt crust at the table. Serve fillets with gremolata.