Trace a rough outline of the whole fish on a piece of parchment paper, and cut it out.
In a mixing bowl, combine 3 cups of the salt and the egg whites with a wooden spoon (the mixture should feel like wet sand).
Place the parsley stems, rosemary, olives, garlic, and lemon slices in the cavity of the fish. Spread the remaining ½ cup salt over a baking tray. Place the cut-out parchment paper on the salt and place the fish on top. Use your hands to cover the whole fish with the salt-and-egg-white mixture, pressing down onto the fish to pack it tightly. Bake for 18 to 20 minutes, without turning, until the salt crust is hard and golden brown.
Bring the baking tray to the table. Crack the salt crust with the handle of a knife and peel it away. Use a spoon to break the flesh away along the top side (where it will have begun to pull away from the bone). Slide the spoon under the fillet but over the spine, and lift the fillet onto a dinner plate. Turn the fish over and plate the other fillet. Garnish the fish with the chopped parsley.
Add about 1/4 cup water to the pan, then cover. Cook the greens until tender, about 20 minutes. Stir frequently and add a bit more water as necessary—there should always be about 1/2 inch liquid in the bottom of the pan. As the greens become tender, remove the lid and let the liquid evaporate so the greens are moist but not wet. With a slotted spoon, transfer the cooked greens to a serving bowl and toss with the 2 tablespoons high-quality extra-virgin olive oil. Serve immediately.
The general rule for cooking fish is 10 minutes per inch of thickness in a 375 to 400 degree F oven. To check for doneness, insert the tip of a paring knife in the thickest part of the fish; if it goes through easily it is done. If you cook fish on the bone you will get more flavor out of the finished dish.
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