Ingredients

• 2 (3 pound red snapper) gutted, skin and scales on
• 2 sprigs rosemary
• 2 sprigs lemon thyme
• 1 box kosher salt
• 2 1/2 to 3 cups cold water
• Zest of 1 lemon
• Zest of 1 lime
• Zest of 1 blood orange
• Coarsely ground black pepper
• 1 teaspoon capers
• 10 nicoise olives
• 1/4 cup olive oil
• 2 cloves roasted garlic, minced
• 1 tomato, finely chopped
• Pinch cayenne pepper
• 1 lemon
• 1 lime
• 1 blood orange
• 1 tablespoon pommary mustard
• 1/2 cup olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary & thyme and mix it with the salt mixture and generously pepper. Add the water to the salt until you can form a semi-crumbly snowball, adding more salt and water if necessary. Pack this salt mixture around the fish (the crust shouldn't be more than a 1/2 an inch thick.) Bake in oven for 25 to 30 minutes. The shell should be solidified and have a faint golden color.;
2. Mix the 6 ingredients in a bowl and let macerate for 20 minutes;
3. Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.
4. Serve with fish