Salt-baked whole snapper with fennel and mint salad

Forget about foil, baking a whole snapper in a salt crust will keep it moist and impart great flavour to the flesh, not to mention look enormously impressive when served.
Salt-baked whole snapper with fennel and mint salad



1.Preheat oven to 220°C/425°F. Line large baking dish with baking paper.
2.Clean fish, leave scales intact. Pat fish dry inside and out with absorbent paper. Season fish cavity. Remove stems from fennel. Fill fish cavity with lemon, thyme and fennel stems.
3.Combine salt and egg whites in large bowl. Spread half the mixture over base of dish, top with fish, then pack remaining salt mixture over fish to cover completely; the tail can be left out, if you like.
4.Bake fish about 35 minutes or until a skewer inserted into thickest part of fish feels hot when withdrawn. Stand fish 10 minutes before cracking the salt crust open.
5.Meanwhile, make fennel and mint salad. Thinly shave fennel bulb lengthways; place in bowl of iced water. Using vegetable peeler, slice zucchini lengthways into ribbons. Combine zucchini and mint in bowl. Drain fennel, add to zucchini mixture with coarsely chopped fennel fronds, oil and vinegar; season to taste.
6.Serve fish with salad.

Use a mandolin or V-slicer to shave the fennel bulb for best results.


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