Salt-baked snapper

RECIPE BY SIMON FAWCETT FROM BELLARINE ESTATE, PORTARLINGTON

SERVES 4

1 large snapper, about 2kg (4 lb 8 oz)

olive oil

4 egg whites

1 kg (2 lb 4 oz) rock salt

lemon wedges

SALAD

300 g (10½ oz) rocket (arugula)

12 blanched asparagus spears

150 g (5½ oz) Drysdale goat’s cheese

30 ml (1 fl oz) olive oil

squeeze of lemon juice

Preheat oven to 180°C (350°F/Gas 4). Coat the snapper with olive oil.

Whisk the egg whites until soft peaks form, then fold in the salt. Coat the fish in the salt mix, place on baking tray and bake for 45 minutes. Once cooked, slowly remove the salt mix and place the snapper onto a serving platter.

For the salad: Mix all ingredients together and season with salt, pepper, olive oil and a squeeze of lemon. Serve on the plate next to the fish add a lemon wedge and enjoy.