Ingredients
- Two 2-pound whole sea bass or red snappers, cleaned and scaled
- Freshly ground pepper
- 8 sprigs each thyme, parsley and basil, plus 1/4 cup shredded basil
- 4 garlic cloves, crushed
- 1 cup (3 ounces) each fennel seeds, dill seeds and coriander seeds, toasted
- 9 cups kosher salt (about 3 pounds)
- 2 cups water
- 1 tomato--peeled, seeded, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Table salt
Description
Food & Wine
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