1 (3-pound) box kosher salt
1/2 cup chopped fresh parsley leaves
1/4 cup fresh rosemary leaves, stripped from the stem, stems reserved
2 navel oranges (zest of both, one juiced, one sliced)
1 teaspoon freshly ground black pepper
1 (2 to 3-pound) whole fish (recommended: red snapper or redfish), cleaned and scaled
2 tablespoons olive oil
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