Yields
6 servings
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ingredients
1
snapper or sea bass, about 1.5 pounds/675 g, cleaned, but not scaled
A few slices of lemon
1
lb(s) coarse salt
2-3
egg whites
Leaves from 2 bunches fresh mint or tarragon
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directions
Step 1
Heat the oven to 425°F/220°C. Tuck the lemon slices into the belly of the fish. Stir the salt and egg whites together in a bowl. Chop all but 6 mint leaves. Stir the chopped mint through the salt and put the others inside the fish. Put the fish in a baking dish and cover completely with the salt to seal. Bake 25 minutes. Crack the crust off with a knife, moving all the salt away from the surface. Peel back the skin from the fish, and carefully remove the filets.