-
1
Preheat the oven to 400 degrees F.
-
2
Stuff the fish cavity with the bay leaves, tarragon, lemon rounds, and peppercorns.
-
3
In a large bowl, whisk together the egg whites and water.
-
4
Add the salt and stir to thoroughly combine, using your hands as necessary.
-
5
Fill a baking dish that is just slightly larger than the fish with about 1/3 of the salt mixture.
-
6
Lay the fish on the salt in the dish and pour the remaining salt over the fish to cover.
-
7
Bake until an instant read thermometer reaches 135 degrees F, about 40 minutes.
-
8
Remove from the oven and gently crack off the layer of salt.
-
9
Serve immediately with lemon wedges and the roasted potatoes.
-
10
2 pounds small baby new potatoes, scrubbed and patted dry
-
11
2 tablespoons extra-virgin olive oil
-
12
1/4 teaspoon salt
-
13
1/4 teaspoon freshly ground black pepper
-
14
Chopped fresh parsley leaves
-
15
Tomato-Lemon Compote, recipe follows
-
16
Preheat the oven to 400 degrees F.
-
17
In a baking dish, toss the potatoes with the oil, salt and pepper.
-
18
Roast until tender, 30 to 40 minutes, depending upon the size.
-
19
Sprinkle potatoes with parsley.
-
20
Top potatoes with warm Tomato-Lemon Compote.
-
21
2 tablespoons butter
-
22
1 large shallot, minced
-
23
2 large fresh tomatoes, cored and diced
-
24
2 tablespoons fresh lemon juice
-
25
1 teaspoon finely grated lemon zest
-
26
1 tablespoon minced fresh tarragon leaves
-
27
1/2 teaspoon sugar, or more to taste
-
28
Salt and freshly ground pepper
-
29
Melt 2 tablespoons butter in a medium saucepan over medium-high heat.
-
30
Add shallots, and cook, stirring, until tender, about 1 to 2 minutes.
-
31
Add tomatoes, and cook until juices evaporate and mixture has thickened, stirring occasionally, about 3 to 4 minutes.
-
32
Add lemon juice, zest, tarragon, and sugar, and simmer for 1 more minute, or until compote is thick.
-
33
Remove from heat.
-
34
Season with salt and pepper, to taste.
-
35
Add more sugar, to taste, if desired.
-
36
Cover with foil to keep warm.
