Crusted Snapper

1 4-5 lb. Snapper ( freshest, nicest whole fish)
1 bunch dill
2 Meyer Lemon
2 Cups Sea Star™ sea salt
1 Tbsp. cornstarch
1 egg white
1 tsp. fresh juniper berries (optional)
wax paper or parchment

To Prepare:
Wash fish well and remove scales. Pat dry. Slice lemon and place several inside the fish along with a
branch of dill. Mix Sea Star™ sea salt, cornstarch,
and egg white. Place wax paper (or parchment) on a
sheet tray, then a layer of the salt mixture. Place the

snapperon top and cover with the remaining salt mixture, patting to form the shape of the fish. Option: you can crush the juniper and mix it with the sea salt for a special floral character. Bake in 350°oven about 10 minutes then turn heat down to 300° for 30 minutes or until fish is hot in the center when pierced with a metal skewer.

To Finish:
With a spoon and knife, cut open the salt crust on the fish. The crust should break away cleanly. Serve the fish Lavender Staron bed of rice, top with a salad of pea shoots andtomatoes, tossed with champagne vinaigrette. Garnish with nasturtiums.