Salt-crusted sea bass with orange-dill gremolata
Fish

Preparation time 10 minutes

Total time: 1 hour 5 minutes

Ingredients

Gremolata

  1. 250 mL (1 cup) chopped fresh dill
  2. 60 mL (1/4 cup) orange zest (about 4 oranges)
  3. 150 mL (2/3 cup) orange juice (about 2 oranges)
  4. 20 mL (4 tsp.) lime zest (about 4 limes)
  5. 2 shallots, finely chopped
  6. 15 mL (1 tbsp.) olive oil
  7. To taste, freshly ground pepper

Sea bass

  1. 4 whole sea bass (about 450 g each), not scaled
  2. 5.5 kg coarse salt ( one 1.36-kg box per fish)

Directions

  1. Preheat barbecue to medium-high.
  2. Mix all the gremolata ingredients together.
  3. Stuff each fish with a quarter of the orange-dill mixture.
  4. Cover two baking sheets with a 1-cm layer of coarse salt.
  5. Place two stuffed, whole fish on each baking sheet and cover with coarse salt. The fish scales reduce the amount of salt the fish flesh absorbs.
  6. Cook for 45 minutes on the barbecue.
  7. Wait 10 minutes and then break the salt crust. 
  8. Serve the fish whole with a fennel and orange salad.

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