• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Two 2-pound whole sea bass or red snappers, cleaned and scaled

  2. Freshly ground pepper

  3. 8 sprigs each thyme, parsley and basil, plus

  4. 1/4 cup shredded basil

  5. 4 garlic cloves, crushed

  6. 1 cup (3 ounces) each fennel seeds, dill seeds and coriander seeds, toasted

  7. 9 cups kosher salt (about 3 pounds)

  8. 2 cups water

  9. 1 tomato-peeled, seeded, minced

  10. 1/4 cup extra-virgin olive oil

  11. 2 tablespoons fresh lemon juice

  12. Table salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 475°. Season the fish inside and out with pepper. Divide the thyme, parsley and basil sprigs and garlic between the fish cavities; close the cavities with bamboo skewers. In a bowl, combine the fennel, dill and coriander seeds with the salt and water. On a very large rimmed baking sheet, make 2 shallow piles with half of the salt mixture. Set each fish on a pile and cover completely with the remaining salt, pressing to adhere.

  2. Bake the fish for about 30 minutes, or until an instant-read thermometer registers 130° in the thickest part of the fish.

  3. Meanwhile, in a bowl, combine the tomato, olive oil and lemon juice and shredded basil; season with salt and pepper.

  4. Using a small hammer or the back of a heavy knife, break the crust. Brush off any salt on the fish. Lift the fish from the bones onto plates and serve with the sauce.


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