Ingredients

1 3-pound box coarse kosher salt

5 (or more) large egg whites

2 1- to 1 1/2-pound whole branzino, loup de mer, or sea bass, gutted

8 fresh parsley sprigs

2 fresh thyme sprigs

4 thin lemon slices

Salsa verde

• 1 lemon
• 1/4 cup finely diced celery
• 1/4 cup finely diced cucumber
• 1/4 cup finely chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tablespoons drained small capers
• 2 tablespoons sliced pitted brine-cured green olives (such as picholine)

• 3 cups arugula

Description

Roasting The Fish In Salt Makes It Very Moist — Without, Surprisingly, Making It Taste Too Salty. The Lemony Salsa Verde Adds Zing And Freshness...

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