Lemony Salt Snapper

Prep time: 15 minutes | Cook time: 35 to 40 minutes | Serves 6 to 8
2 pounds (907 g) sea salt
¾ to 1 cup water
Cooking spray, for frying
1 large orange, sliced, divided
1 large lemon, sliced, divided
1 large grapefruit, sliced, divided
1 (4-pound / 1.8-kg) whole red snapper, cleaned and scaled

  1. Preheat the oven to 375ºF (190ºC).
  2. In a large bowl, combine the salt and water, and stir until it forms a pastelike
    consistency.
  3. Coat a Dutch oven with cooking spray, then pour a 1-inch-thick layer of the
    salt mixture into the bottom of the pot. Layer half of the orange, lemon, and
    grapefruit slices on top of the salt. Place the red snapper on top of the slices.
    Press the remaining salt on top of the fish to form a thick crust. Top with the
    remaining fruit slices.
  4. Cover, place in the heated oven, and bake for 35 to 40 minutes, or until the
    fish is done and the salt is lightly browned.