Rinse fish inside and outside cold, dab dry. Wash parsley, shake dry and place in the fish's abdominal cavities with the stalks. For the salt crust, knead sea salt, 3 eggs, flour, starch and 50 ml water with the dough hooks of the mixer to a crumbly mass.
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Line a baking tray with aluminium foil. For each fish, spread a layer of salt dough (approx. 1 cm thick and approx. 3 cm larger than the fish) on top.
Place fish on a layer of salt each. Spread the rest of the salt dough on top and press down firmly so that the fish are completely covered with salt dough. Bake in a hot oven for 25-30 minutes.
In the meantime, finely crush green peppercorns in a mortar for the aioli. Peel garlic and chop very finely. Beat 1 egg with the whisk of the mixer until creamy, then add approx. 1/8 l oil, first drop by drop, then slowly stir in a fine jet until a thick-creamy mayonnaise is obtained.
Important: egg and oil must have the same room temperature! Stir green pepper, garlic, mustard, orange peel and orange juice into the aioli. Season with salt flakes and possibly white pepper.
Clean, wash and slice the zucchini. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini for 4-5 minutes while turning. Season with salt flakes and pepper.
Take fish out of the oven. Open the salt crusts (see tip). Lift the upper fish fillets off the bones, remove the bones and lift the lower fillets off the skin. Serve with zucchini and aioli.
Baguette tastes good with it.