Whole Baked Fish In Sea Salt With Parsley Gremolata

Name: Whole Baked Fish In Sea Salt With Parsley Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fish:; 1 whole fish, approx. 5 lbs., such as snapper or sea bass; 1 lemon, thinly sliced; 1 small bunch parsley sprigs; Fennel fronds from one bulb, halved lengthwise; 4 pounds coarse sea salt; 2 egg whites; Extra-virgin olive oil; Lemon wedges; For the Parsley Gremolata:; 1/2 cup finely chopped parsley; 1 garlic clove, minced; Finely grated zest from one untreated lemon; Pinch sea salt; Freshly ground black pepper

Servings: persons

For the fish:
1 whole fish, approx. 5 lbs., such as snapper or sea bass
1 lemon, thinly sliced
1 small bunch parsley sprigs
Fennel fronds from one bulb, halved lengthwise
4 pounds coarse sea salt
2 egg whites
Extra-virgin olive oil
Lemon wedges
For the Parsley Gremolata:
1/2 cup finely chopped parsley
1 garlic clove, minced
Finely grated zest from one untreated lemon
Pinch sea salt
Freshly ground black pepper

1
Preheat oven to 450 F.
2
Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
3
Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
4
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.
5
Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
6
Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
7
Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges. Serve with Parsley Gremolata.
8
Combine parsley, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the fish:, 1 whole fish, approx. 5 lbs., such as snapper or sea bass, 1 lemon, thinly sliced, 1 small bunch parsley sprigs, and more.

Yes, Whole Baked Fish In Sea Salt With Parsley Gremolata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!