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.

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

Preheat oven to 450 F.
Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
Spread 1/3 salt on bottom of large baking dish or pan. Lay fish on top. Pour remaining salt over fish, covering completely. If needed, tail can be exposed.
Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges.

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

Whole Baked Fish in Sea Salt with Parsley Gremolata

Ingredients

Instructions

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