Whole Roast Fish Baked In Salt

Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

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	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 107 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 106597.6mg Potassium: 47.9mg Carbohydrates: 23.1g Fiber: <1g Sugar: <1g Protein: 2.3g