Method

• 1.
  Preheat the oven to 180°C. Grease and line a large baking tray with baking paper.
• 2.
  In 2 batches, whiz the salt in a food processor until broken down slightly. Add the eggwhites and whiz to combine.

• 3.
  Grease and line a large baking tray with baking paper. Stuff cavity of the fish with lemon slices and dill fronds, season the cavity with pepper.
• 4.
  Spread half the salt mixture over the tray. Place fish on top, then cover with the remaining salt, making sure the fish is entirely sealed.
• 5.
  Bake fish for 30 minutes, then insert a small sharp knife into the thickest part of the fish, and place the tip of the knife against the inside of your wrist; if tip is hot, the fish is ready. (If knife is not hot return to oven for a further 2-3 minutes and test again.)
• 6.
  Remove from oven and rest the fish for a further 10 minutes.
• 7.
  Meanwhile, for the spiced pepitas, combine all ingredients in a bowl.
• 8.
  Using a rolling pin or a sharp knife, carefully crack the salt crust, trying not to pierce the snapper. Make sure you brush off any excess salt crust using a pastry brush.
• 9.
  Top the snapper with spiced pepitas to serve.