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Salt-Roasted Sea Bass With Celery Salsa Verde

By Saveur
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main-dish dairy free low carb labor day dinner latin mexican
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Ingredients for 2 servings

1¼ cups roughly chopped flat-leaf parsley leaves, plus 3 sprigs

⅓ cup roughly chopped celery leaves

⅓ cup soaked, rinsed, and chopped salt-packed capers

1½ tbsp. roughly chopped tarragon leaves

3 oil-packed anchovies, rinsed and minced

Zest of ½ lemon

¾ cup extra-virgin olive oil

½ tbsp. fresh lemon juice

1 clove garlic, minced

1 rib celery, peeled and minced

1 cup kosher salt, plus more to taste

Freshly ground black pepper, to taste

½ cup roughly chopped fresh thyme leaves

¼ cup lightly toasted coriander seeds

¼ cup lightly toasted fennel seeds

3 cups coarse sea salt

4 egg whites

1 whole black sea bass, branzino, or porgy (about 1½ lbs.), cleaned, and scales left on

2 thin slices of lemon

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