Whole Baked Fish In Sea Salt With Parsley Gremolata

• 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
• 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

1. Preheat oven to 450 F.
2. Place lemon slices, parsley and fennel in cavity of the fish. Do not overstuff.
3. Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
4. 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.
5. Bake in oven 40-45 minutes. Remove from oven and let rest 10 minutes.
6. Crack open crust with small hammer or knife. Remove and discard crust. Fillet fish.
7. Arrange fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from wedges. Serve with Parsley Gremolata.
8. Combine parsley, garlic and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.

fish, fish, lemon, parsley sprigs, one bulb, salt, egg whites, extravirgin olive oil, lemon wedges, parsley, parsley, garlic, lemon, salt, freshly ground black pepper

Taken from food52.com/recipes/2462-whole-baked-fish-in-sea-salt-with-parsley-gremolata (may not work)