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Whole Baked Fish in Sea Salt with Parsley Gremolata and Roasted Beets

Have your fishmonger clean and scale your fish for you. Once cooked, filet the fish and serve simply with extra-virgin olive oil, lemon and parsley gremolata.

Whole Baked Fish in Sea Salt with Parsley Gremolata

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Serves: 6 Total Time: 50 minutes

Ingredients

  • 1 whole fish, approx. 5 lbs., such as snapper or sea bass
  • 1 lemon, thinly sliced
  • 1 small bunch parsley sprigs
  • Fennel fronds from one bulb, halved lengthwise
  • 4 pounds coarse sea salt
  • 2 egg whites
  • Extra-virgin olive oil
  • Lemon wedges
  • 1/2 cup finely chopped parsley
  • 1 garlic clove, minced
  • Finely grated zest from one untreated lemon
  • Pinch sea salt
  • Freshly ground black pepper

Instructions

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