What you’ll need
whole Snapper, cleaned
2 large sprigs
2 - 3 kg
course sea salt
2kg snapper, cleaned and stuffed with sliced lemon, garlic cloves shallots and a sprig of rosemary
Mix 2 kilos of course sea salt with egg whites & Fennel mixed well. Divide into two equal amounts.
In a tray place a layer of paper then a 1/2 of salt with bay leaves and 1 sprig of rosemary
Cover in salt & with a knife gently score the salt crust bake for 1 hr at 150c or until cooked.