Giancarlo Roffi, La Spezia
The simplicity of this dish is unbelievable, with a foolproof finish.
(Yield: 6 servings)
4 pounds sea bass, salmon or grouper
3 rosemary sprigs
salt and freshly ground pepper
4 pounds coarse sea salt
1 cup flour
½ cup water
¼ cup extra-virgin olive oil
SAUCE:
2 tablespoon butter
juice from 1 lemon
1 tablespoon chopped parsley
1. Clean out cavity of fish (leaving skin on). Insert sprig of rosemary, add salt and pepper, and re-close.
2.In large bowl with sea salt, add water and mix until snow-like.
3.Line baking sheet with parchment paper and layer with approx. ¼-inch of salt mixture. Place fish on top. Add rosemary sprigs, one each above and below.
4.Cover fish completely with remaining sea salt. Shape to contour of fish and pack firmly.
5.Mix flour and water into thin paste and brush it over packed salt.
6.Bake in preheated oven, on middle rack, at 400°F for approx. 30 minutes.
7.Remove sheet from oven. Allow to rest while making sauce.
8.Warm oil and butter in skillet over low heat. Add lemon juice and parsley. Season with salt and pepper. Cook for a few minutes then transfer to dipping bowl.
9.Crack crust and transfer fish to a serving platter, peeling back skin.
Serve immediately.
Although we only used rosemary, an assortment of herbs and spices can be added to the cavity of the fish.
