Ingredients
4 cups kosher salt
1 whole red snapper, striped bass, or porgy (1-1/2 pounds), cleaned and scaled
1 lemon
3 rosemary or thyme sprigs

Instructions
Preheat oven to 450 degrees F. Line 13-inch by 9-inch baking pan with foil; spread 2 cups salt in bottom of pan.

Rinse snapper inside and out with cold running water; pat dry with paper towels. From lemon, cut 3 slices. Cut remaining lemon into wedges. Place lemon slices and rosemary in cavity of fish. Place snapper on bed of salt; cover with remaining 2 cups salt. Bake until fish is just opaque throughout when knife is inserted at backbone, about 30 minutes.

To serve, tap salt crust to release from top of fish; discard. Slide cake server under front section of top fillet and lift off fillet; transfer to platter. Slide server under backbone and lift it away from bottom fillet; discard. Slide cake server between bottom fillet and skin and transfer fillet to platter. Serve with reserved lemon wedges.

Yield: 2 main dish servings

Per serving: about 188 calories, 37 g protein, 6 g carbohydrate, 3 g total fat (1 g saturated), 66 mg cholesterol, 800 mg sodium.

Credits
From: The All New Good Housekeeping Cookbook Edited by Susan Westmoreland (Hearst Books)

Shared by: Peggy, Home Cooking Guide

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