Whole red snapper is baked embedded in a mixture of kosher salt and finely grated lemon peel, and served with a tangy lemon caper sauce with fresh oregano.

Salt-Baked Whole Fish with Lemon Caper Sauce

2 pounds kosher salt
3 tablespoons finely grated lemon peel
2 pounds red snapper
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
2 tablespoons capers
2 tablespoons fresh oregano leaves

1. Preheat oven to 350°F (175°C).
2. In a large bowl combine coarse salt and grated lemon peel. Pour part of the salt mixture in a roasting pan 3/4-inch deep. Lay red snapper on top then pour the remaining salt mixture on top of the fish, being careful not to let the salt inside the body, covering completely.
3. Bake about 35 minutes.
4. While fish is baking, in a medium bowl combine lemon juice, olive oil, capers, and oregano; mix well.
5. When fish is done brush the salt off the fish, scraping if necessary. Serve with the sauce.

Makes 2 servings.