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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Total Time: 50 minutes
Servings: 6


  • 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


  • 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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