Salt crusted snapper (Pesce in crosta di sale)

By Michael Bonacini
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  • 1.13-1.36 kilograms snapper, sea bass, or bream (cleaned and scaled)
  • 2 tablespoons (30 milliliters) olive oil, plus more for serving
  • 1/2 teaspoon (2.5 milliliters) ground black pepper
  • 2 sprigs rosemary
  • 2 sprigs oregano
  • 3 sprigs fresh parsley
  • 2 cloves garlic, thinly sliced
  • 6 cups (1.4 liters) coarse sea salt
  • 4 egg whites
  • Zest of 1 lemon
  • 1 lemon, cut into wedges


  1. Preheat oven to 350 F (175 C).
  2. Rinse and dry the fish. Rub the exterior and interior of the fish with olive oil. Fill the cavity of the fish with rosemary, oregano, fresh parsley, thinly sliced garlic, and ground black pepper.
  3. Whip egg whites to stiff peaks. Fold egg whites and lemon zest in with salt. On a baking sheet lined with tinfoil, form a layer of salt with about half of the salt mixture. Place fish on top of bed of salt and cover with the remaining salt mixture. Pat the salt down and shape firmly around the fish. Bake fish for 40-45 minutes.
  4. Let fish sit for ten minutes before cracking salt cast with fork. Remove fillets of fish, drizzle with olive oil, and serve with fresh lemon wedges.


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