Baked Sea Bass with Salsa Verde
- By Olivia “Liv Young”, Founder of box + flow
1 ½ lb Sea bass, cleaned and scaled
1lb Kosher sea salt
2 cups Egg whites
2 tablespoons Fennel seed, toasted
1 sprig Thyme
2 slices Lemon
Handful Fresh herbs – (parsley stems, thyme, fennel fronds)
Preheat the oven to 425 degrees. In a spice grinder, combine toasted fennel seed and salt until incorporated. In a mixing bowl, break up the egg whites then add in salt mixture until it becomes the consistency of wet sand.
Stuff the body cavity of the cleaned and scaled fish with lemon, fresh herbs, parsley sprigs. Place the fish on a baking sheet lined with parchment paper. Cover the fish with a ¼ inch of the salt mixture and place in the oven for approximately 15 minutes. Once the fish is cooked, remove from the oven and place on a rack to cool for 10 minutes. Scrape the excess salt from the fish, and serve with high quality olive oil or quick salsa verde.
1 head fresh parsley (leaves only) chopped finely
2 cloves garlic
1 smashed/chopped anchovy
Chop all ingredients, add in a healthy teaspoon of Dijon mustard, combine with ½ cup olive oil to make consistency of condiment/sauce. Serve alongside fish with fresh lemon wedges for garnish and enjoy!