Salt-Baked Fish

Preheat oven to 450 degrees F. Line 13-inch by 9-inch baking pan with foil; spread 2 cups salt in bottom of pan. Rinse snapper inside and out with cold running water; pat dry with paper towels. From lemon, cut 3 slices. Cut remaining lemon into wedges. Place lemon slices and rosemary in cavity of fish. Place fish on bed of salt; cover with remaining 2 cups salt. Bake until fish is just opaque throughout when knife is inserted at backbone, about 30 minutes. To serve, tap salt crust to release from top of fish discard. Slide cake server under front section of top fillet and lift off fillet; transfer to platter. Slide server under backbone and lift it away from bottom fillet; discard. Slide cake server between bottom fillet and skin and transfer fillet to platter. Serve with reserved lemon wedges. Makes 2 main-dish servings. For Roast Striped Bass : Prepare as directed above substituting 1 whole striped bass (2 1/4 pounds), cleaned and scaled, for snapper and omitting salt. Make diagonal slashes on each side of fish at 1-inch intervals, about 1/4 inch deep. Place bass in medium roasting pan (14-inch by 10-inch). Proceed as above. Makes 4 main-dish servings. Nutritional information is based on one serving.