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Snapper Under A Salt Crust With Macadamia

Snapper Under A Salt Crust With Macadamia


  • 2 x 600 gram red snappers, gutted and cleaned
  • 4 lemon slices
  • 2-3 sprigs parsley
  • coarsley ground black pepper
  • 2-3 kg rock salt
  • 125 grams butter
  • ¼ cup finely chopped macadamia nuts
  • 2 limes or 1 lemon (grated rind and juice)
  • pepper to season


  1. Wash the snapper well and pat dry on absorbent paper. Place the lemon slices and parsley sprigs on the inside of the snapper and season with pepper.
  2. Spread half the salt in the base of a large baking dish.
  3. Sit the fish lightly on top of the salt and cover with remaining salt. Spray or sprinkle the top with water. It helps form a crust.
  4. Bake at 200°C for 30 minutes. Remove from the oven and stand, covered with foil for 5 minutes.
  5. Break the salt crust open and carefully remove the fish.
  6. Serve with a good pouring of the Macadamia and Lime Nut Brown Butter and seasonal vegetables.

Macadamia and Lime Nut Brown butter

  1. Melt the butter in a saucepan. Add the macadamia nuts and cook over a moderate heat stirring regularly until the butter and nuts brown lightly.
  2. Add the lime or lemon rind and juice and season with a little pepper.

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