Sea Bream in Sea Salt with Salsa Verde

Name: Sea Bream in Sea Salt with Salsa Verde
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 kilograms sea breams or branzino (striped sea bass or other white fish) gutted but not scaled; 1 Tbsp capers, drained; 59 milliliters finely diced celery; 1 kilograms box sea salt or coarse salt; 7 egg whites; 1 handful fennel fronds (about 1/2 cup plucked from stalks of fennel bulb); 2 Tbsps chopped fresh parsley leaves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 cloves garlic, smashed; 1 Tbsp chopped green olives, optional; 1 fresh lemon; 4 slices fresh lemon; 79 milliliters extra-virgin olive oil; 8 sprigs parsley; 1 Tbsp finely diced red onion; 1 Tbsp finely chopped cornishon (French pickled gherkin)

You can never have too many main course recipes, so give Sea Bream in Sea Salt with Salsa Verde a try. This recipe serves 4. One serving contains 536 calories, 67g of protein, and 27g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. A mixture of fennel fronds, capers, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Lightly whip the egg whites and fold into the salt, mixing well until combined. The texture should be grainy but cohesive; add a little water if necessary. Press a 1/4-inch thick layer of the salt mixture onto a large baking sheet or casserole which will accommodate the fish. Stuff the cavity of each whole fish with fennel fronds, parsley, thyme, rosemary, garlic, and 2 lemon slices.

Ingredients you will need

Egg Whites

Fish

Rosemary

Parsley

Fennel

Garlic

Lemon

Thyme

Water

Salt

Equipment you will use

Baking Sheet

Lay fish on top of salt and pack the remaining salt over fish to enclose completely. Roast until internal temperature reaches 135 degrees F, about 20 minutes. (There will be some carry over cooking even after you remove fish from oven.)

Ingredients you will need

Fish

Salt

Equipment you will use

Oven

While fish is cooking, prepare the salsa verde.

Ingredients you will need

Salsa Verde

Fish

Cut peel from lemon and divide segments into 4 pieces. In a bowl, combine lemon segment with celery, parsley, onion, cornishon, capers, green olives, if using, and olive oil.

Ingredients you will need

Green Olives

Olive Oil

Parsley

Capers

Celery

Lemon

Onion

Equipment you will use

Bowl

Let fish rest for 5 minutes after removing from oven. Crack open salt crust, and lift and discard layers of salt. Pull skin from top of each fish, and carefully lift top fillet from bones and transfer to serving plate. Lift and discard bones. Gently lift second fillet from skin and transfer to serving plate. Spoon salsa verde on or around fish fillets.

Ingredients you will need

Fish

Salsa Verde

Crust

Salt

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

1kilograms

sea breams or branzino (striped sea bass or other white fish) gutted but not scaled 1Tbsp

capers, drained 59milliliters

finely diced celery 1kilograms

box sea salt or coarse salt 7

egg whites 1handful

fennel fronds (about 1/2 cup plucked from stalks of fennel bulb)2Tbsps

chopped fresh parsley leaves 2sprigs

fresh rosemary 2sprigs

fresh thyme 2cloves

garlic, smashed 1Tbsp

chopped green olives, optional 1

fresh lemon 4slices

fresh lemon 79milliliters

extra-virgin olive oil 8sprigs

parsley 1Tbsp

finely diced red onion 1Tbsp

finely chopped cornishon (French pickled gherkin)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.