© Quentin Bacon
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Yield
Serves : 4

This recipe was created by chef Terrance Brennan of Manhattan's Picholine. The crust seals in moisture and adds flavor.  Amazing Seafood Recipes

How to Make It

Step 1    

Preheat the oven to 475°. Season the fish inside and out with pepper. Divide the thyme, parsley and basil sprigs and garlic between the fish cavities; close the cavities with bamboo skewers. In a bowl, combine the fennel, dill and coriander seeds with the salt and water. On a very large rimmed baking sheet, make 2 shallow piles with half of the salt mixture. Set each fish on a pile and cover completely with the remaining salt, pressing to adhere.

Step 2    

Bake the fish for about 30 minutes, or until an instant-read thermometer registers 130° in the thickest part of the fish.

Step 3    

Meanwhile, in a bowl, combine the tomato, olive oil and lemon juice and shredded basil; season with salt and pepper.

Step 4    

Using a small hammer or the back of a heavy knife, break the crust. Brush off any salt on the fish. Lift the fish from the bones onto plates and serve with the sauce.

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