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
1
Preheat oven to 450 F.
2
Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
3
Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
4
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.
5
Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
6
Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
7
Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges.
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