Citrus Salt Baked Fish with Salsa Verde
all units: U.S. Imperial
- 2 ½ whole red snapper or dorade, cleaned and gutted
- 3 pounds Jacobsen Sea Salt
- 1 small bunch of fresh oregano
- 1 small handful of flat-leaf parsley
- 3-6 oranges
- 4 lemons
- 1 cup extra virgin olive oil
- 3 cloves garlic
- 1 jalapeno
- Flaky sea salt & fresh cracked pepper for finishing
Preheat oven to 400º
Line a baking sheet with parchment paper. Slice 1 orange and 1 lemon into wheels and set aside.
In a large mixing bowl add all the salt, then zest the citrus into the bowl. Taking two sprigs of oregano and strip the leaves of the stem, and place into the salt mixture. Using your fingers, rub the citrus zest and herbs between your fingers to release the oils. Then juice 2 oranges and 2 lemons into the salt. If the mixture still feels dry, continue adding extra orange juice one fruit at a time. The mixture should clump together when pressed.
Stuff the cavity of the fish with the citrus wheels and a few sprigs of oregano, reserving a few for the salsa verde. Place ⅓ of the salt mixture on the baking sheet, and make a base for the fish and lay the fish on-top of the salt. Using the remaining salt make a mound over the fish and pack it tightly, it’s ok if the fish tail pokes out.
Bake the fish for 35 minutes (a food thermometer should reach 135º).
While the fish is baking, make the salsa verde. Zest the remaining lemon into a small mixing bowl, then add the juice. Finely chop the parsley and remaining oregano, stems removed, and jalapeno to taste. Place into the small mixing bowl, with a pinch of flaky sea salt, and stir in the extra virgin olive oil.
To serve crack open the salt mound and brush off the excess salt, using a knife and score the spine of the fish. Remove the skin by tucking the fork under the skin and twirling the fork so the skin rolls around it. Then spoon the cooked fish onto individual plates with a drizzle of salsa verde.