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Salt-baked fish with fennel seeds, coriander & pepper
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 1 1.2kg gutted and cleaned whole snapper, unscaled
  • 20.00 ml black peppercorns
  • 20.00 ml fennel seeds
  • 20.00 ml ground coriander
  • 4kg coarse rock salt
  • Lemon wedges, to serve
  • Olive oil, to serve
  • 3 Lebanese cucumbers, thinly sliced
  • 40.00 ml finely shredded fresh mint
Instructions:
  • Preheat your oven to 200°C.
  • Rinse the snapper cavity and gently dry with paper towel.
  • Crush the peppercorns and fennel seeds in a mortar and pestle, then mix in the coriander. Rub 1 tablespoon of the spice mixture inside the snapper's cavity using your fingers.
  • 1. Layer half of the salt on the base of a large roasting pan (about 30 x 35cm) creating a 1cm thick bed. 2. Sprinkle half of the spice mixture over the salt where the snapper will be placed. 3. Lay the snapper on top and sprinkle with the rest of the spice mixture. 4. Completely cover the snapper with the remaining salt, pressing it firmly around the fish.
  • Bake in a warm oven for 35 minutes, then let it rest for 5 minutes before serving.
  • Prepare the cucumber & mint salad by mixing cucumber and fresh mint in a bowl. Season with salt and pepper, then toss everything together.
  • Gently scrape off the salt from the surface of the fish, discard the skin, and transfer the flesh to serving plates. Remove the backbone and plate the remaining flesh. Serve with the salad, lemon wedges, and olive oil on the side.

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