Salt-baked Striped Bass with Herb Lemon Chile Sauce (Branzino Sotto Sale con Salmoriglio)
You might expect a whole fish baked in salt to taste salty, but it doesn't. It's exceptionally moist, because the salt seals in juices. Prep and Cook Time: about 1 1/2 hours. Notes: Order 3-lb. bass a few days ahead from your fishmonger, since they're a bit bigger than average. Smaller fish (at least 2 lbs. each) are fine, but you may need to throw in one extra to make enough to go around. Also, not all kosher salts are created equal; we like flaky Diamond Crystal kosher, which is also more voluminous than other kosher salts and therefore covers the fish better. If you're using another brand, you may need as little as half the amount of water called for here.