Salt-Crusted Snapper With Blood Orange And Bay

• 2 pounds red snapper scaled and cleaned, gills and fins removed
• olive oil
• 7 pounds coarse sea salt
• 5 egg whites
• 1 blood orange thickly sliced
• 5 bay leaves

1. NOTES: Serves 2. This will work with any kind of fish, any kind of citrus, and any kind of herb. Use your favourites.
2. Mix the salt and the egg whites in a large bowl.
3. Rub the fish with olive oil and stuff it with the orange slices and bay leaves.
4. Use a third of the salt to make a bed for the fish on a half-sheet pan.
5. Lay the fish on this bed, and use the rest of the salt to completely encase the fish.
6. Cook the fish in a 350u0b0 F oven for half an hour.
7. Remove crust along the length of the fish and carefully pull off the skin.
8. Remove the top fillet in one piece. Carefully pull the spine out and scoop the second fillet out, leaving the skin behind.

red snapper, olive oil, salt, egg whites, bay leaves

Taken from www.yummly.com/recipe/Salt-Crusted-Snapper-With-Blood-Orange-and-Bay-1671216 (may not work)