Salt-roasted Sea Bass With Celery Salsa Verde

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Details

19 Ingredients

• 1 1/4 cups roughly chopped flat-leaf parsley leaves, plus 3 sprigs
• 1/3 cup roughly chopped celery leaves
• 1/3 cup soaked, rinsed, and chopped salt-packed capers
• 1 1/2 tbsp. roughly chopped tarragon leaves
• 3 oil-packed anchovies, rinsed and minced
• Zest of 1/2 lemon
• 3/4 cup extra-virgin olive oil
• 1/2 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
• 1/2 cup roughly chopped fresh thyme leaves
• 1/4 cup lightly toasted coriander seeds
• 1/4 cup lightly toasted fennel seeds
• 3 cups coarse sea salt
• 4 egg whites
• 1 whole black sea bass, branzino, or porgy (about 1 1/2 lbs.), cleaned, and scales left on
• 2 thin slices of lemon