Whole baked fish in sea salt with parsley gremolata
Fish second courses
Baking
The first time I tasted Pesce al Sale was at a restaurant in Milan. I remember the dramatic presentation of the baked fish encrusted in salt and cracked open tableside, revealing a steaming, aromatic and succulent fish. This preparation is my favorite way to eat a whole fish, and it's easy to do at home. Have your fishmonger clean and scale your fish for you. Once cooked, filet the fish and serve simply with extra-virgin olive oil, lemon and parsley gremolata. Note that since the fish cavity is stuffed the cooking time will run about 10 minutes longer than unstuffed.
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