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Olive Oil Cured Bronzino Fillets with Lemon Zest

["Recipe and photo courtesy of Walter Manske of Republique LA<\/a>","Recipe and photo courtesy of Walter Manske of Republique LA<\/a>","Recipe and photo courtesy of Walter Manske of Republique LA<\/a>","Recipe and photo courtesy of Walter Manske of Republique LA<\/a>"]

Ingredients

5 lbs Bronzino with skin on
2 cups kosher salt
½ cup sugar
½ cup smoked paprika
4 lemons zest
6 springs of thyme chopped
4 cloves of garlic
8 cups California Olive Ranch extra virgin olive oil

Instructions

Mix all dry ingredients together and cover the bottom of a sheet pan with ½ of the mixture and lay bronzino skin side up on salt mixture and cover with remaining salt.
Weigh down filets and refrigerate for 6 hours
Rinse filets and layer in a large jar with thyme and lemon slices.
Fill jar and cover all filets with California Olive Ranch extra virgin olive oil (may use more than 8 cups of California Olive Ranch extra virgin olive oil)
Keep jarred filets in refrigerator for 1 week
Remove filets from jar and enjoy with toasted bread and bitter greens such as arugula.

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