Recipe courtesy of Jose Andres
Print
Total:
25 hr 50 min
Prep:
15 min
Inactive:
24 hr
Cook:
1 hr 35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Rockfish: 
  • 1 (3-pound) whole rockfish, scaled, with fins removed (known in Spanish as Besugo)
  • Leaves from 2 sprigs fresh thyme 
  • 4 pounds coarse sea salt
  • Water, as needed
  • Freshly ground pepper, as needed
Arugula:
  • Spanish extra-virgin olive oil, as needed
  • 1 pound arugula
  • Fleur de sel, garnish

Directions

Make the Rockfish: Preheat the oven to 450 degrees F.

In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes.

Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside.

To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.

Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top.

Make the Rockfish: Preheat the oven to 450 degrees F.

In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes.

Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside.

To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.

Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top.

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