You don’t even have to go shopping for this simple snapper recipe. Just snag a red, raid the missus pantry for some basics, then start grinding on the mortar and pestle like you’re furiously hauling a 40kg black jew from a coral reef – in just 5M of water!
Prep Time: 15mins
Cooking Time: 20mins
2kg rock salt
1.5kg whole snapper, cleaned, scales left on
2 lemons, thinly sliced ajo
3 garlic cloves, peeled
1 egg yolk
1 small boiled potato, peeled
100ml extra virgin olive oil
To make ajo, using a mortar and pestle, crush garlic and a pinch of salt until smooth.
Add egg yolk and mix to a paste. Add potato and pound until smooth.
Transfer to a bowl. Gradually whisk in oil, in a thin, slow stream, whisking constantly, until consistency of mayonnaise. Season to taste.
Scatter enough rock salt into a large baking pan to cover base of pan. Place half of lemon slices over salt and top with snapper. Cover with remaining lemon and salt, leaving eye exposed.
Preheat a hooded barbecue to medium or 180C. Cook fish, hood closed, for 20-25 mins, until eye of fish is white.
To serve, peel away salt crust and, using a knife and spatula, remove portions of fish to a serving plate. Serve with ajo.