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1
To make the parsley oil, bring a saucepan 1/4 full of water to a boil and add the parsley.
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2
Cook just until the leaves turn bright green, about 30 seconds.
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3
Immediately drain and plunge the leaves into cold water to stop the cooking.
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4
Drain the leaves again and wring out as much water as possible.
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5
Transfer parsley to a blender and add the olive oil.
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6
Blend until pureed.
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7
Transfer to bowl and refrigerate for at least 1 hour and up to 1 day.
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8
Strain the oil through a fine-mesh sieve, pressing on the solids to extract as much oil as possible.
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9
Discard solids and refrigerate the oil.
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10
To make the fish, preheat the oven to 400 degrees.
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11
Rinse and pat the pompano dry and season it inside and out with pepper.
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12
Place the rosemary and garlic inside the cavity.
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13
Place the salt in a large bowl.
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14
Whisk the egg whites together with 1/4cup water and pour it over the salt.
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15
Using your hands, distribute the liquid evenly through the salt.
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16
Choose a baking dish just slightly larger than the fish and pour a half-inch layer of the salt into the bottom.
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17
Place the fish over it and pour the remainder of the salt over and around it, making sure that a good layer covers the fish on all sides.
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18
Bake the fish for 35 minutes.
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19
Remove the fish from the oven.
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20
Wrap the head of a hammer in cloth and use the flat side to break the salt.
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21
Pull the salt away to expose the fish and gently lift it from the salt, brushing away any that adheres to the skin.
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22
Place the fish on a platter and peel back and discard the skin.
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23
Pour parsley oil over the fish, surround it with lemon slices and serve.
