Do you want to WOW your guests at your next dinner party? Then this is it! This salt en-crusted whole fish is an impressive mediterranean dish that can be served as a starter or your main, but in any event it, it will steal the show. Roasting your fish this way makes it so moist and surprisingly not salty. Served with the lemon salsa that adds a little zing and freshness.
Ingredients: Salt Encrusted Fish
1 3 pound box coarse kosher salt
5 or more large egg whites
1 2-3 pd whole snapper or any whole fish you prefer (mediterranean sea bass)
Fresh parsley sprigs
Fresh thyme sprigs
Ingredients: Salsa Verde
1/4 cup finely diced celery
1/4 cup finely diced cucumber
1/4 chopped parsley
1/4 extra-virgin olive oil
2 Tbsp drained small capers
2 Tbsp sliced pitted olives such as castellino mix italia olives
3 cups arugula
Preheat oven to 400 degrees. Combine salt and egg whites adding more egg whites as needed to create a grainy paste. Line a baking sheet with foil and add a small amount of the salt mixture to lay fish on. Stuff cavity of fish with herbs and lemon slices. Pack remaining salt mixture over fish to create a cast, be sure to enclose completely. Roast until thermometer inserted into the thickest part of fish registers 135 degrees about 20-30 minutes. Let rest for 10 minutes.
While Fish is in the oven prepare the salsa verde:
Peel white pith from lemon. Working over bowl, cut between membranes to separate. Add lemons and next 6 ingredients to bowl.
Use a sharp knife to cut along side of cast, lift and separate carefully. Fillet from bones and serve the salsa verde over fish.