1 ¼ cups roughly chopped flat-leaf parsley leaves, plus 3 sprigs

1/3 cup roughly chopped celery leaves

1⁄3 cup soaked, rinsed, and chopped salt-packed capers

1 ½  tbsp. roughly chopped tarragon leaves

3 oil-packed anchovies, rinsed and minced

Zest of ½ lemon

¾ cup extra-virgin olive oil

½  tbsp. fresh lemon juice

1 clove garlic, minced

1 rib celery, peeled and minced

1 cup kosher salt, plus more to taste

Freshly ground black pepper, to taste

½ cup roughly chopped fresh thyme leaves

¼ cup lightly toasted coriander seeds

¼ cup lightly toasted fennel seeds

3 cups coarse sea salt

4 egg whites

1 whole black seabass (about 1½ lbs.), cleaned, and scales left on

2 thin slices of lemon

 

To make the salsa verde: Combine parsley leaves, celery leaves, capers, tarragon, anchovies, and lemon zest in a food processor. Add ½ cup oil and pulse into a coarse paste. Transfer to a bowl along with lemon juice, garlic, and celery. Season lightly with salt and pepper and stir in remaining oil; cover and set sauce aside.

 

To make the fish: Heat oven to 400ºF. Combine kosher salt, pepper, thyme, coriander, and fennel, in a food processor. Process until herbs are minced and salt takes on a green tint. Add the sea salt and pulse to combine. In a large bowl, whip the egg whites until foamy. Stir in the salt. Arrange 1 cup of salt mixture in a thin layer on a baking sheet. Lay fish over top of salt and stuff cavity with lemon slices and parsley sprigs. Top fish with remaining salt mixture and pat with your hands to form a smooth, sealed mound (keep fish mouth and tail uncovered, if you like). Bake fish until an instant-read thermometer inserted into fish reads 140ºF, approximately 20-25 minutes. Transfer baking sheet to a rack and let rest for 5 minutes.

 

To serve: Crack open salt shell by tapping it with the back of a spoon. Peel away and remove top layer of salt. Peel off skin and transfer top filet of fish to a warm serving plate. Remove bones and transfer remaining filet to another warm serving plate, leaving skin and bottom layer of salt behind. Spoon reserved salsa verde over fish.

 

Serves 2

 

 

Original recipe