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. 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.
Ingredients
- 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
- 1/2 cup finely chopped parsley
- 1 garlic clove, minced
- finely grated zest from one untreated lemon
- pinch sea salt
- freshly ground black pepper
Directions
- 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, 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.
- Combine parsley, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.
