Put ½ Lb. of Celtic sea salt in a baking sheet and form a thick layer like a bed for the fish.
Place the fish on top, and cover with remaining salt over it to form a covering. Bake it in the oven for 25-30 min at 400F.
While the fish is being cooked, mix extra virgin olive oil, balsamic, garlic and parsley in a bowl.
Remove the fish from the oven and let it cool off for 5-10 min.
Take a fork or dull knife and remove the salt crust. Gently scrape the rest of the crust from the fish and transport to the dish.
Pour the mixture that we created all over the top of the fish and squeeze a lemon over the fish. Let it marinate for 30-40 min.