Snapper baked in salt crust is a wonderful dish for entertaining – it’s easy to prepare as most of the work is done ahead of time and it’s so impressive when unveiled at the table. Janni Kyritsis taught me all about baking in salt crust when we wrote his cookbook Wild Weed Pie, and I love serving snapper baked in salt crust with Janni’s barley pilaf (see video below), another easy do ahead dish. A simple beurre noisette flavoured with thyme is the perfect accompaniment to add a touch of richness to this simple fish. If you leave the scales on the fish, the skin will stick to the crust and lift away when you remove it. Even though the skin is likely to be too salty for most people to eat, I like to leave it on for presentation so use a fish that has been scaled.
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