Fruttato Extra Virgin Olive Oil
Mon-Fri 8am to 5pm


sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Whole fish encrusted in rock salt and finished with fruttato extra virgin olive oil
(serves four)

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1 whole fish 2-3 pounds (seabass, red snapper or other similar fish)
2 sprigs fresh Rosemary
3 pounds rock salt
1 whole lemon
Fruttato Extra Virgin Olive Oil to taste

To Prepare:
Gut whole fish, cleaning thoroughly. Rinse and pat dry with clean cloth. Place fresh
rosemary inside the fish.

Place some of the salt on the bottom of a deep baking dish. Gently lay prepared fish on
the bed of salt. Cover fish entirely with the remaining salt.

Bake fish in 375° oven for 35-40 minutes (approximately 15 minutes per pound). Test
doneness by gently pulling out the first bone from the back of the fish. If the bone
slides out easily and is warm to the touch, the fish is done.

To Serve:
Carefully crack the salt crust without damaging fish. Remove the salt crust to expose
the entire top of the fish. Peel back skin with the edge of a large spoon. The skin should
peel back easily.

Separate the two fillets from the bones. Place fillets on a warm plate or tray. Squeeze
lemon juice over the fillets and sprinkle with fruttato olive oil.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~

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Cooking the Sardinian Way

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Houston, TX 77055



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