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

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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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Total Time: 50 minutes
Servings: 6

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.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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