Best 7 Red Snapper Baked In Salt With Romesco Sauce Recipes

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Embark on a culinary journey to the Mediterranean with our exquisite Red Snapper Baked in Salt with Romesco Sauce. This delectable dish tantalizes the taste buds with its perfectly cooked fish enveloped in a crispy salt crust, complemented by a vibrant and flavorful Romesco sauce.

Unveil the secrets behind this culinary masterpiece with our step-by-step guide. Discover the art of preparing the aromatic salt crust, ensuring the fish retains its succulent moisture and delicate flavor. Learn the technique of creating the vibrant Romesco sauce, a harmonious blend of roasted red peppers, almonds, and spices that elevates the dish to new heights of flavor.

In addition to the main recipe, we present a versatile collection of additional recipes that cater to diverse preferences. Indulge in the zesty flavors of our Refreshing Cucumber and Mint Salad, a perfect accompaniment to the rich fish. Elevate your culinary skills with our foolproof recipe for Homemade French Fries, crispy on the outside and fluffy on the inside. Satisfy your sweet cravings with our delectable Chocolate Mousse, a velvety and indulgent dessert that provides a perfect ending to your meal.

Whether you're a seasoned chef or a home cook seeking culinary inspiration, our Red Snapper Baked in Salt with Romesco Sauce is sure to impress. Embark on this culinary adventure and create a memorable dining experience that showcases your passion for cooking.

Check out the recipes below so you can choose the best recipe for yourself!

ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER



Roman-esco (Italian Romesco) with Red Snapper image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 12

1 jar roasted red peppers
1 large plum tomato, coarsely chopped
2 slices stale bread, torn
3 tablespoons pine nuts, toasted
1 clove garlic, grated or finely chopped
1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
A few parsley leaves
2 tablespoons aged balsamic vinegar
1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons
4 filets of red snapper (6 to 8-ounces each)
Salt and freshly ground black pepper
Flour, for dredging

Steps:

  • Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
  • Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
  • Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.

WHOLE ROAST FISH BAKED IN SALT



Whole Roast Fish Baked in Salt image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Olive oil, for brushing baking sheet
1 (2-pound) whole red snapper, cleaned and scaled
1 (3-inch) sprig fresh rosemary
1 (3-inch) sprig fresh thyme
1 teaspoon coriander seeds
2 dried bay leaves
2 1/2 pounds Kosher salt
Extra-virgin olive oil and lemon wedges, for serving

Steps:

  • Preheat the oven to 450 degrees F. 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/, 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.

WHOLE RED SNAPPER BAKED IN SALT



Whole Red Snapper Baked in Salt image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 4

1 (4 pound) red snapper, scaled, gutted, and gills removed
4 or more egg whites
1/2 cup cold water
6 to 7 pounds coarse sea salt or kosher salt

Steps:

  • Preheat oven to 400 degrees.
  • Rinse and dry the fish thoroughly. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Work the mixture with your hands to distribute the water and egg whites in the salt. The salt mixture should hold together when you press a mound of it together between the palms of your hands. If it doesn't, work in another egg white.
  • Fill a baking dish that is 2 inches longer than the fish about 1/3 full of the salt mixture. Place the fish on top. Cover the fish with the rest of the salt mixture and smooth the salt over with a spatula. Place the fish in the oven for about 40 minutes. The only way to know whether the fish is done is by inserting an instant-read thermometer through the layer of salt and measuring the temperature of the fish. When it reaches 135 degrees F, take it out, and serve immediately.
  • Bring the fish to the table on a baking sheet or on a large platter and crack it with a mallet or even a hammer. Pull back the salt layer, then peel off the skin with a fork. Serve on hot plates.

BAKED RED SNAPPER IN A SALT CRUST



Baked Red Snapper in a Salt Crust image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 cups all-purpose flour
1 cup cornmeal
1 1/4 cups coarse salt
1 tablespoon fresh rosemary
2 large egg whites
1/2 cup water
2-pound whole red snapper, cleaned

Steps:

  • Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough.
  • On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes.
  • Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994

FISH BAKED IN SALT WITH ROMESCO SAUCE



Fish Baked in Salt with Romesco Sauce image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 11

4 to 5 pound whole sea bream or bass, porgy, New Zealand snapper, or sheepshead (gutted but not scaled)
6 pounds coarse or Kosher salt
1 recipe Romesco Sauce, recipe follows
2 large, thick slices country bread, crusts removed, cut into 1/2-inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity Spanish olive oil

Steps:

  • Preheat the oven to 350 degrees Rinse the whole fish and pat it dry. In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so that it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour. Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and discard the skin. Serve the flesh immediately, accompanied by the Romesco sauce.
  • Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO



Baked Red Snapper with Garlic, Lime, and Cilantro image

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Provided by mslisa

Categories     Seafood     Fish

Time 55m

Yield 6

Number Of Ingredients 8

cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1 lime
2 tablespoons butter

Steps:

  • Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
  • Marinate in the refrigerator, 30 minutes to 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
  • Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g

WHOLE RED SNAPPER BAKED IN A SALT CRUST



Whole Red Snapper Baked in a Salt Crust image

Categories     Fish     Bake     Christmas     Mother's Day     Seafood     Snapper     Winter     Healthy     Gourmet

Yield Serves 4

Number Of Ingredients 5

2 pounds coarse salt
1 cup water
a 2-pound whole red snapper, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

Steps:

  • Preheat oven to 450°F.
  • In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
  • Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

Tips:

- When choosing red snapper, look for fish with bright red eyes, a firm body, and shiny scales. Fresh red snapper should have a mild, slightly salty smell. - To make the salt crust, use coarse sea salt. This type of salt will create a crispy crust that will help to keep the fish moist and flavorful. - When baking the fish, place it on a wire rack set over a baking sheet. This will allow the air to circulate around the fish and help it to cook evenly. - To make the romesco sauce, use roasted red peppers. Roasting the peppers will bring out their natural sweetness and flavor. - If you don't have time to make the romesco sauce, you can use a store-bought sauce. Be sure to choose a sauce that is made with fresh ingredients.

Conclusion:

Red snapper baked in salt with romesco sauce is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the romesco sauce is creamy and flavorful. This dish is sure to impress your guests.

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