*** Salt Baked Red Snapper

• 1 whole red snapper (2 to 3-pound), scaled and cleaned (we only found 1 1/2 lb)
• 2 lemons, thinly sliced
• 1/2 bunch fresh flat-leaf parsley
• 1/2 bunch fresh thyme
• 4 fresh or dried bay leaves
• 3 lbs kosher salt
• 4 large egg whites

Side dish suggestion:

• boxed rice pilaf or wild rice (check to make sure it makes enough servings, or buy multiples)
• zucchini, sliced, tossed with olive oil, salt, and pepper, and roasted for 20 minutes along with the fish, stirred halfway through.

Preheat oven to 450 F with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.

In a very large bowl, stir together  the salt and egg whites until thoroughly combined. Spread 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.

Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.

Place pan in oven, and cook until fish is done, allowing about 15 minutes per pound (1 1/2 lb fish took us 27 minutes). To check for doneness, insert a metal skewer or carving fork through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done. Remove pan from oven; let sit 5 minutes.

Gently break away the crust use a sharp knife to get started, being careful not to cut the fish. One the salt above the fish is removed, gently remove to a pan. Peel away the skin. Separate into 4 sections.

Eat carefully, as there will be bones.

12 WW PointsPlus per pound of fish. A 24-oz fish makes 4 servings, 5 WW PointsPlus each.