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1
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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2
With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish.
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3
Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning.
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4
Place the fish on the prepared baking sheet.
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5
Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl.
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6
Mix well.
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7
Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered.
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8
With your fingers, firmly press the mixture into the flesh.
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9
Bake for 1 1/2 hours.
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10
Remove from the oven and cool for 2 minutes.
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11
With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end.
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12
Carefully pull off the salt crust.
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13
Then, with a small spatula or wide knife, remove the flesh from the bone from the top side of the fish.
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14
Remove the back bone, then serve the flesh from the bottom side of the fish.
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15
Spoon the rice in the center of each serving plate.
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16
Lay the fish on top of the rice.
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17
Spoon some of the salsa over each serving.
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18
Garnish with parsley.
