Recipe by Chef Alessandro Moncada and Riccardo Giuli
Cambusa Italian Restaurant and Bar
This technique of baking fish is simple and produces an exceptionally moist, perfectly seasoned fish with little effort.
Serves 4-6
INGREDIENTS
1 red snapper or other suitable whole fish, about 1 ½ pounds, cleaned and scaled
1 lemon, sliced
Several sprigs of flat leaf parsley
3 bay leaves
1 tbsp. small capers
4 cups natural Barbuda sea
salt or kosher salt
¼ cup water
Extra virgin olive oil
Lemon wedges to serve
METHOD
Pre-heat oven to 375º degrees. Tuck the lemon slices, parsley, bay leaves and capers into the cavity of the fish. Set aside. Combine the salt and water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, add a little water). Line a large rimmed baking sheet or baking dish with foil or parchment paper. Using half of the damp salt, form a bed for the fish.Place the fish on top, and pack the remaining salt over the top of it to form a covering. Bake the fish to an internal temperature of 135º-140º degrees, about 25 minutes. Use an instant read thermometer to check temperature.Remove from the oven and let stand for 10 minutes. When your fish is done, crack-open the salt crust and brush off the excess salt from the flesh. Fillet the fish and serve with lemon wedges and a drizzle of extra-virgin olive oil and enjoy!
Cambusa salt baked Snapper