Salt-Crusted Fish with Olive Salsa
 
Makes 2 to 3 servings
Ingredients
Fish:
  • 3 pounds coarse kosher salt
  • ½ cup cold water
  • 1 (2½-pound) whole red snapper, cleaned and scaled
  • 2 tablespoons olive oil
  • 3 lemon slices
  • 2 orange slices
  • 1 tablespoon chopped fresh oregano
Salsa:
  • 1½ cups chopped pitted Castelvetrano olives
  • ½ cup chopped pitted kalamata olives
  • ⅓ cup chopped sun-dried tomatoes in oil
  • 2 tablespoons finely chopped yellow onion
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons olive oil
  • ½ teaspoon orange zest
  • ⅛ teaspoon ground black pepper
  • 1 small clove garlic, minced
Instructions
  1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
  2. For fish: In a large bowl, toss together salt and ½ cup cold water, 1 tablespoon at a time, until salt resembles damp sand. Diagonally spread half of salt mixture across prepared pan to fit shape of fish.
  3. Brush both sides of fish with oil. Place fish on salt. Place lemon slices, orange slices, and oregano in cavity.
  4. Lightly pack remaining salt on top of fish, leaving a small hole to be able to an insert an instant-read thermometer later.
  5. Bake until an instant-read thermometer registers 145°, about 25 minutes. (Note: The fish will keep cooking as it sits in the salt.) Let stand for 5 minutes. Using the back of a spoon or meat mallet, crack open salt crust. Brush off remaining salt. Gently remove skin of fish.
  6. For salsa: In a medium bowl, combine all olives, tomato, onion, oregano, oil, orange zest, pepper, and garlic. Serve with fish.
Recipe by Louisiana Cookin' at https://louisianacookin.com/salt-crusted-fish-with-olive-salsa/