Whole Salt-Baked Red Snapper with Black Garlic Salt

Salt-baking is a technique that locks in moisture and flavors the whole fish from the inside out, ensuring it's seasoned without being overly salty. We used a blend of our Infused Black Garlic Salt and Fine Sea Salt to bring a slightly sweet umami note to this classic recipe.

Recipe and photos by: Seremoni

Process

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together Fine Sea Salt and Infused Black Garlic Salt. Moisten the salt mixture with 3 tablespoons of water and mix until it has the texture of damp sand.

Lay about half the salt mixture on the baking tray in the shape of a long oval. Rub both sides of the snapper with olive oil and place it in the center of the oval. Note: Scaling the fish isn't necessary for this recipe. The scales act as a barrier between the fish and the salt, so the salt won't stick. If your fish is scaled, make sure it's well oiled.

Stuff the fish with lemon slices, parsley, and garlic. Cover the fish with the remaining salt mixture. The salt should cover the head, but the tail can remain out. Pack the salt firmly around the fish with your hands.

Bake the snapper for 25 minutes.

Once baked, remove the fish from the oven and allow to rest for no longer than 5 minutes, then carefully crack the salt shell open with a paring knife.

To serve, cut a line down the middle of the fish, carefully remove the skin, and flake the meat onto a plate. Finish with lemon zest and parsley to taste.