Recipe: Salt crust snapper

By Grant Allen

Add a comment
Salt crust snapper is succulent and moist. Photo / Doug Sherring
Salt crust snapper is succulent and moist. Photo / Doug Sherring

I've often read about cooking various things in a "salt crust". This seemed like the perfect opportunity to try it. Don't use expensive sea salt for this. Buy some bulk or common salt.

1 Buy a 1kg snapper, gutted and scaled ready for cooking. Season with cracked black pepper.

2 Fill the cavity with some fresh dill or fennel and a few lemon slices.

3 Spread a thin layer of dry salt over the base of a roasting dish.

4 Sit the fish on this then pat a crust of the damp salt across it, making sure the fish is well encased.

5 Place the fish in a medium oven for around 45 minutes.

6 Crack open the crust. The fish will be succulent and moist.

7 Gently lift the crust away from the fish, the skin will come with it.


- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf04 at 29 May 2017 01:32:52 Processing Time: 1683ms