Salt-Roasted Sea Bass with Celery Salsa Verde | Saveur

Name: Salt-Roasted Sea Bass with Celery Salsa Verde | Saveur
Ingredients: 1 1⁄4 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 1⁄2 tbsp. roughly chopped tarragon leaves; 3 oil-packed anchovies, rinsed and minced; Zest of ½ lemon; 3⁄4 cup extra-virgin olive oil; 1⁄2 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; 1⁄2 cup roughly chopped fresh thyme leaves; 1⁄4 cup lightly toasted coriander seeds; 1⁄4 cup lightly toasted fennel seeds; 3 cups coarse sea salt; 4 egg whites; 1 whole black sea bass, branzino, or porgy (about 1½ lbs.), cleaned, and scales left on; 2 thin slices of lemon

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The technique of encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 1⁄4 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 1⁄2 tbsp. roughly chopped tarragon leaves
3 oil-packed anchovies, rinsed and minced
Zest of ½ lemon
3⁄4 cup extra-virgin olive oil
1⁄2 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
1⁄2 cup roughly chopped fresh thyme leaves
1⁄4 cup lightly toasted coriander seeds
1⁄4 cup lightly toasted fennel seeds
3 cups coarse sea salt
4 egg whites
1 whole black sea bass, branzino, or porgy (about 1½ lbs.), cleaned, and scales left on
2 thin slices of lemon