Salt-Baked Sea Bass

• Two 2-pound whole sea bass or red snappers, cleaned and scaled
• Freshly ground pepper
• 8 sprigs each thyme, parsley and basil, plus 1/4 cup shredded basil
• 4 garlic cloves, crushed
• 1 cup (3 ounces) each fennel seeds, dill seeds and coriander seeds, toasted
• 9 cups kosher salt (about 3 pounds)
• 2 cups water
• 1 tomatopeeled, seeded, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Table salt

1. Preheat the oven to 475.
2. Season the fish inside and out with pepper.
3. Divide the thyme, parsley and basil sprigs and garlic between the fish cavities; close the cavities with bamboo skewers.
4. In a bowl, combine the fennel, dill and coriander seeds with the salt and water.
5. On a very large rimmed baking sheet, make 2 shallow piles with half of the salt mixture.
6. Set each fish on a pile and cover completely with the remaining salt, pressing to adhere.
7. Bake the fish for about 30 minutes, or until an instant-read thermometer registers 130 in the thickest part of the fish.
8. Meanwhile, in a bowl, combine the tomato, olive oil and lemon juice and shredded basil; season with salt and pepper.
9. Using a small hammer or the back of a heavy knife, break the crust.
10. Brush off any salt on the fish.
11. Lift the fish from the bones onto plates and serve with the sauce.

red snappers, freshly ground pepper, thyme, garlic, fennel seeds, kosher salt, water, extravirgin olive oil, lemon juice, salt

Taken from www.foodandwine.com/recipes/salt-baked-sea-bass (may not work)