Whole Red Snapper Recipe

Prepare fish

Pat the red snapper dry inside and out with paper towels. Using kitchen scissors or a small knife, make 3 shallow diagonal slashes on each side of the fish about 1/2" deep. Rub the outside lightly with 2 tablespoons olive oil and season the cavity with 2 tablespoons kosher salt. Insert halved lemon, 2 sprigs thyme, 2 sprigs parsley and 2 crushed garlic cloves into each fish cavity.

Bring to room temperature

Cover loosely and let the fish sit at room temperature for 20–30 minutes while you prepare the salt crust and gratin so the fish cooks evenly.

Make the salt mixture

Preheat oven to 425°F (220°C). In a large bowl, combine 6 cups coarse kosher salt, 2 teaspoons dried herbes de Provence, 1 tablespoon lemon zest and 1 teaspoon freshly ground black pepper. Whisk briefly to distribute the herbs and zest.

Bind the salt

Lightly beat 3 egg whites until foamy but not stiff. Gradually fold the egg whites into the salt mixture until it resembles damp sand and will hold a loose mound when squeezed. If the mixture seems too dry, add up to 2 tablespoons cold water, 1 teaspoon at a time.

Form salt base and nest fish

Line a rimmed baking sheet or shallow roasting pan with a sheet of parchment. Spread about one-third of the salt mixture into a 1/2"-thick rectangle or oval slightly larger than the fish; press to form an even bed. Place the prepared fish on the salt bed.

Encapsulate fish

Mound the remaining salt mixture over and around the fish, sealing the cavity slits and covering the fish completely in a roughly 1/2"–3/4" layer. Smooth the top and press to form a compact crust. Wipe any egg-white-salt off the pan edges so it does not burn.

Bake

Bake in the preheated 425°F oven for 18–22 minutes for 1–1.25 lb fish each (adjust 5–7 minutes longer for larger fish). For two 1–1.25 lb fish, bake 20–26 minutes total. The salt crust will harden and take on pale golden speckles.

Rest and crack

Remove from oven and let rest 6–8 minutes. Using the back of a spoon or the blunt edge of a knife, crack and remove the top of the salt crust. Brush away salt with a pastry brush and peel back parchment to expose the fish. Carefully remove any remaining salt from the skin surface and open the cavity to discard the lemon and herbs.

Serve or keep warm

Using two spatulas, transfer each fish to a warm platter. The fish should be moist and flaky; test at the thickest part—meat should register ~130–135°F (54–57°C) if using a thermometer. Keep warm while you finish the gratin if needed.

Prepare vegetables

Preheat oven to 375°F (190°C). Slice eggplant, zucchini and tomatoes into uniform 1/8" rounds. Thinly slice the red onion. Lay the slices on a towel, sprinkle lightly with salt and let sit 10 minutes to draw out moisture; pat dry.

Make tomato base

In a small skillet over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant. Pour in 1 cup passata or crushed tomatoes and 1 teaspoon fresh thyme leaves. Simmer 4–6 minutes until slightly reduced and seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread this tomato base in the bottom of a shallow baking dish large enough to nest the fish (about 9x13" or two 8x8" dishes).

Assemble bayaldi

Arrange the vegetable slices in overlapping rows or concentric circles on top of the tomato base, alternating eggplant, zucchini, tomato and red onion to create an even layered look. Tuck fresh basil chiffonade between layers. Drizzle the top with 2 tablespoons olive oil, sprinkle remaining 1/2 teaspoon salt and 3/4 teaspoon pepper, and scatter 1 tablespoon grated Parmigiano-Reggiano if using.

Bake gratin

Cover the dish loosely with foil and bake in the 375°F oven for 25 minutes. Remove foil and bake an additional 10–12 minutes until vegetables are tender and gently browned at edges. If you prefer a more caramelized top, broil 1–2 minutes watching carefully.

Keep warm

Remove from oven and let sit 5 minutes. The gratin should be warm and saucy to accompany the fish.

Plate

Spoon a generous portion of the bayaldi gratin onto each serving plate or on a communal platter. Place one whole red snapper on top of each bed of vegetables.

Finish and garnish

Drizzle each fish and gratin with 1 tablespoon extra-virgin olive oil, scatter chopped parsley and microgreens or baby arugula if using. Serve with fresh lemon wedges alongside for squeezing.

Notes

Allow 24 hours' notice so fresh whole fish can be sourced and cleaned. For best results, weigh fish ahead of baking to adjust oven time: plan roughly 15–20 minutes of baking per pound in the salt crust method. Leftover fish should be stored refrigerated (remove bones) and eaten within 24 hours.