Whole Fish In Salt With Farfalle And Amazing Tomato

Name: Whole Fish In Salt With Farfalle And Amazing Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Fish; 2 to 4 pounds whole fish, pick what looks good: sea bass, red snapper, grouper, scaled gutted, fins removed, head left on; 1 box of Kosher salt (you won't need all of it); 2 lemons, 1 sliced, 1 cut in wedges; 6 parsley sprigs; Farfalle with Tomato Sauce; 1 pound good dried farfalle (bow ties) or other similar pasta; 3 cloves of garlic, pelled and thinly sliced; 1/2 cup good extra virgin olive oil; 1 chile de arbol; 10 plum tomatoes, quartered lengthwise and slice crosswise; 2 tablespoons Grey Poupon, or more if desired; 10 basil leaves, torn into small pieces or chiffonade; Salt and pepper, to taste - but keep in mind the fish is cooked in salt - while this does not make it salty, you really don't need to oversalt the sauce

Servings: persons

The Fish
2 to 4 pounds whole fish, pick what looks good: sea bass, red snapper, grouper, scaled gutted, fins removed, head left on
1 box of Kosher salt (you won't need all of it)
2 lemons, 1 sliced, 1 cut in wedges
6 parsley sprigs
Farfalle with Tomato Sauce
1 pound good dried farfalle (bow ties) or other similar pasta
3 cloves of garlic, pelled and thinly sliced
1/2 cup good extra virgin olive oil
1 chile de arbol
10 plum tomatoes, quartered lengthwise and slice crosswise
2 tablespoons Grey Poupon, or more if desired
10 basil leaves, torn into small pieces or chiffonade
Salt and pepper, to taste - but keep in mind the fish is cooked in salt - while this does not make it salty, you really don't need to oversalt the sauce

1
Preheat over to 450 degrees. Stuff the fish with the sliced lemon and parsley and push the skin together to close the gutted area.
2
Place the fish in a baking pan that just fits it. I love the oval Le Creuset cast iron baking pans that you can get on e-bay for this purpose - they keep the amount of salt needed down. Cover the fish with the Kosher salt, making sure you get the salt all around the fish. If the tail is hanging out (like above), over completely with foil - but try not to do that.
3
Bake the fish until an instant read thermometer reads about 135 degrees. It should be about 30 minutes for the 2 lb. fish - more like 45 minutes for a 4 lb-er. It will be hard to overcook the fish in the steam bath created by the salt but start checking at 30 minutes to be sure.
4
Meanwhile, heat the olive oil, garlic and chile in a 12 inch skillet, preferably cast iron, over low heat. When the garlic begins to sizzle and turn slightly golden, add the chopped tomatoes and raise the heat to medium high. Simmer at a brisk rate for about 10 minutes while the tomatoes break down. Add the mustard, turn the heat down and simmer softly while finishing the fish and pasta
5
Bring a stockpot of salted water to a boil. Add pasta and cook according to directions. Drain, retaining a cup of pasta cooking water just in case you need it to loosen the sauce.
6
When the fish has reached 135 degrees in several places, remove it from the oven. Working near the sink or garbage, crack the salt crust an remove it from the fish. An offset spatula and regular spatula are good for these jobs. Tilt the pan and brush off any remaining salt with a pastry brush.
7
Using a fork, scape the skin off the top of the fish. Using the fork to remove the side bones along the op and bottom of the fish, us the offset spatula to remove the filets to a clean plate. Run the fork and spatula under cold water to remove any excess salt while working. After removing the top filets, remove the spine and discard (unless making stock). Retrieve the fish cheeks before tossing the head! You should be able to easily remove the bottom filets with the spatula to the clean plate - odds are the skin will stay in the pan but if not, it will disintegrate and is not overly salty since it was directly in contact with the pan.
8
Serve the pasta and fish side by side with the sauce spooned over. Sprinkle the basil over all and serve with the lemon wedges.

858

kcal

Calories

Fat

116

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 14 ingredients. The key ingredients include: The Fish, 2 to 4 pounds whole fish, pick what looks good: sea bass, red snapper, grouper, scaled gutted, fins removed, head left on, 1 box of Kosher salt (you won't need all of it), 2 lemons, 1 sliced, 1 cut in wedges, and more.

Yes, Whole Fish In Salt With Farfalle And Amazing Tomato Sauce 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!

Whole Fish In Salt With Farfalle And Amazing Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions