Baked Fish with Sea Salt & Parsley Gremolata – phase 1-4, serves 5

Adapted from Food 52

For the fish:

1whole fish, approx. 5 lbs., such as snapper or sea bass

1lemon, thinly sliced

1small bunch parsley sprigs

Fennel fronds from one bulb, halved lengthwise

3 pounds coarse sea salt

2 egg whites

Extra-virgin olive oil

Lemon wedges

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 salt crust. Fillet fish.

Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges. Serve with Parsley Gremolata.

For the Parsley Gremolata:

1/2cup finely chopped parsley

1garlic clove, minced

1 tsp finely grated zest lemon

Pinch sea salt

Freshly ground black pepper

Combine parsley, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.

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