{"id":175,"date":"2010-02-26T17:44:33","date_gmt":"2010-02-26T06:44:33","guid":{"rendered":"http:\/\/www.belly.net.au\/?page_id=175"},"modified":"2024-07-22T14:18:08","modified_gmt":"2024-07-22T04:18:08","slug":"salt-crusted-fish-with-gremolata","status":"publish","type":"page","link":"https:\/\/www.belly.net.au\/?page_id=175","title":{"rendered":"salt crusted fish with gremolata"},"content":{"rendered":"<p>This is a <em>delicious guest<\/em> recipe by Julie Ray, who teaches at the Sydney Fish Markets and locally. She is an all round seafoodie who has been on belly a couple of times to discuss sustainable seafood options, and give us lots of great information on cooking with fish.\u00a0 This recipe is from the 10 October 2008 show.<\/p>\n<p><strong>SALT CRUSTED WHOLE FISH WITH GREMOLATA<\/strong><\/p>\n<p>Serves 8 Prep:10 min Cooking time: 35 min<\/p>\n<p>2 x 1kg whole snapper, gutted and scaled<br \/>\n3kg coarse sea salt<br \/>\n1 bunch flat leaf parsley, finely chopped<br \/>\n3 cloves garlic, crushed<br \/>\n1 tablespoon fine lemon zest<br \/>\n2 tablespoons extra virgin olive oil<\/p>\n<p>Pre-heat BBQ or oven to 250C.<\/p>\n<p>Combine all ingredients in a small bowl, except for fish and salt.<\/p>\n<p>Pat dry the fish inside and out and fill cavity of both fish with half\u00a0 the gremolata. Put remaining gremolata for serving.<br \/>\nPlace half the salt on to two oven trays which are large enough to hold each fish. Place the fish on the salt.<\/p>\n<p>Put the remaining salt into a colander and run quickly under the cold tap until the salt is damp. Press the salt firmly over the fish, making sure they are completely covered, mould into a nice shape.<\/p>\n<p>Place on pre-heated BBQ or in oven for 35 minutes. (Please note, if using a BBQ lower the hood for cooking. If the BBQ does not have a hood use a deep oven tray to cover).<\/p>\n<p>Remove the fish from BBQ or oven and allow to stand for 5 minutes. To serve, use a hammer to break open the crust and lift away with the scales and skin.\u00a0 Sprinkle over the reserved gremolata.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a delicious guest recipe by Julie Ray, who teaches at the Sydney Fish Markets and locally. She is an all round seafoodie who has been on belly a couple of times to discuss sustainable seafood options, and give us lots of great information on cooking with fish.\u00a0 This recipe is from the 10 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":152,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-175","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=175"}],"version-history":[{"count":4,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/175\/revisions"}],"predecessor-version":[{"id":4114,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/175\/revisions\/4114"}],"up":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/152"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}