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Ingredientes
- 1 whl red snapper - (abt 4 lbs) cleaned
- 1/4 c. minced Italian parsley
- 1 x orange sliced
- 1 lb fresh fennel minced
- 2 x bay leaves
- 1 x shallot chopped
- 1 tsp red pepper flakes
- 2 tsp fennel seed
- 1/2 c. extra-virgin extra virgin olive oil divided
- 4 x egg whites
- 1 c. kosher salt
Direcciones
- When cooking with a whole fish you must first be sure which the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
- In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4 c. extra virgin olive oil. Stuff the cavity of the fish with 3/4 of the mix, then spread the remaining 1/4 on the bottom of a roasting pan so the fish won't stick. Transfer the fish to the roasting pan and rub the skin with remaining extra virgin olive oil.
- In another bowl, whip the egg whites to a stiff peak, then mix in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree oven for 30 to 40 min. The egg whites form a hard crust which will crack like a shell. To serve, scoop the flesh from the fish with a spoon.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 184 | |
| Calories from Fat 162 | 88% |
| Total Fat 18.29g | 23% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 18896mg | 787% |
| Potassium 274mg | 8% |
| Total Carbs 4.49g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.04g | 0% |
| Protein 1.82g | 3% |
