If you’re looking for a new way to cook fish, we’ve got a recipe that’ll get your whole family excited about dinner. Salt, fresh herbs and lemon perfectly season fish to give you a meal so delicious it’ll make you feel like you’re dining in a fine restaurant.
INGREDIENTS
For the fish
- 1 whole fish, approx. 3 lbs., such as snapper or sea bass
- 1 lemon, thinly sliced
- 1 small bunch parsley sprigs
- 3 pounds coarse sea salt or rock salt
- 1 egg white
- Extra-virgin olive oil
- Lemon wedges
For the citrus gremolata
- 1/2 cup chopped cilantro
- Zest of 2 lemons
- 1 small garlic clove, grated
- 1 tablespoon of capers, chopped
Directions
Heat the oven to 450° F. Place lemon slices and parsley in the cavity of the fish, being careful not to overstuff.
Combine the egg white and the salt in a bowl, and mix well to moisten salt.
Spread 1/3 of the salt on the bottom of a large, lined baking dish or sheet pan. Lay the stuffed fish on top, and pour the remaining salt over the fish to cover completely. (It’s okay for the tail to be exposed.)
Bake for 40 to 45 minutes, and then remove and let rest 10 minutes. While it rests, make the gremolata: Combine all of the ingredients in a small bowl, and mix to combine.
Crack open crust with a small hammer or knife, remove the salt crust, and serve, family-style, with gremolata, olive oil, and lemon wedges on the table. Serves 4.
Recipe and photo from livelovelux.com.
