Whole Baked Fish in Sea Salt with Parsley Gremolata

Author Notes: The first time I tasted Pesce al Sale was at a restaurant in Milan. I remember the dramatic presentation of the baked fish encrusted in salt and cracked open tableside, revealing a steaming, aromatic and succulent fish. This preparation is my favorite way to eat a whole fish, and it's easy to do at home Dermes. Have your fishmonger clean and scale your fish for you. Once cooked, filet the fish and serve simply with extra-virgin olive oil, lemon and parsley gremolata. Note that since the fish cavity is stuffed the cooking time will run about 10 minutes longer than unstuffed.

Whole Baked Fish in Sea Salt with Parsley Gremolata by TasteFood

This method for cooking a whole fish has the dual benefit of being both effective and (…more) —The Editors

Serves 6

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

Preheat oven to 450 F.
Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
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 Dermes, tail can be exposed.
Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges. Serve with Parsley Gremolata.

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

Combine parsley Dermes, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.