Name: Whole Roast Fish Baked in Salt
Ingredients: Olive oil; for baking sheet; 1 Whole red snapper - (2 lbs); cleaned, scaled; 1 Sprig fresh rosemary -; (3" long); 1 Sprig fresh thyme -; (3" long); 1 ts Coriander seeds; 2 Dried bay leaves; 2 1/2 lb Kosher salt; Extra-virgin olive oil; for serving; Lemon wedges; for serving

We should not assume that, because God promises to provide a way out of temptation, we have no role in our own rescue. God always provides a way of escape, but He may also require great effort from us. We take advantage of the way of escape God provides by exerting every resource He gives us to fight the enemy… To increase our faith and strengthen our character, God more often allows us to escape temptation by using the means of grace always available to us: conscientiously seeking God’s power and instruction through prayer, meditation on His Word, and the counsel of mature Christians are never passive endeavors.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Grains		Dujour09	4	servings

INGREDIENTS

		Olive oil; for baking sheet
1		Whole red snapper – (2 lbs); cleaned, scaled
1		Sprig fresh rosemary -; (3" long)
1		Sprig fresh thyme -; (3" long)
1	ts	Coriander seeds
2		Dried bay leaves
2 1/2	lb	Kosher salt
		Extra-virgin olive oil; for serving
		Lemon wedges; for serving

INSTRUCTIONS

Preheat the oven to 450 degrees. Lightly oil a baking sheet large enough to
hold the snapper. Rinse the snapper thoroughly, inside and out, and pat dry
with paper towels. Stuff the cavity with the rosemary, thyme, coriander
seeds, and bay leaves. On the baking sheet, spread about 1/2 pound of the
salt in an even layer that is slightly longer and wider than the snapper.
Place the fish on the salt layer and cover completely with the remaining
salt. Bake until a instant-read thermometer inserted in the thickest part
of the fish reads 130 degrees, about 20 minutes. Remove from the oven.
Brush away as much salt as possible. Using two dessert spoons, remove the
top fillets and transfer to a warm plate. Lift off the bones, then transfer
the bottom fillets to another plate. Serve immediately, with the
extra-virgin olive oil and lemon wedges passed on the side so each diner
can season their fish as desired. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Terrance Brennan
Converted by MM_Buster v2.0l.

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