Baked Salt-Crusted Branzino

Ingredients

• 2 whole branzino, cleaned and scaled (approximately 1 pound each) 2 whole branzino, cleaned and scaled (approximately 1 pound each)
• 4 cups (960g) coarse sea salt 4 cups (960g) coarse sea salt
• 4 large egg whites 4 large egg whites
• Zest of 2 lemons Zest of 2 lemons
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 4 sprigs of fresh rosemary 4 sprigs of fresh rosemary
• Freshly ground black pepper Freshly ground black pepper
• Olive oil, for drizzling Olive oil, for drizzling
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 0g (0g sugars)
• Protein: 42g
• Fiber: 0g
• Salt: 4g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   In a large mixing bowl, combine the sea salt, egg whites, and lemon zest. Mix well until the salt becomes slightly moist.
3. 3.
   Stuff the cavity of each branzino with fresh thyme and rosemary sprigs.
4. 4.
   Season the branzino generously with freshly ground black pepper.
5. 5.
   Spread a layer of the salt mixture on a baking sheet, large enough to accommodate both fish.
6. 6.
   Place the branzino on top of the salt layer and cover them completely with the remaining salt mixture, pressing it firmly to create a crust.
7. 7.
   Bake the branzino in the preheated oven for 25-30 minutes, or until the salt crust becomes golden brown.
8. 8.
   Remove the baking sheet from the oven and let the fish rest for a few minutes.
9. 9.
   Crack open the salt crust using a spoon or knife, and carefully remove it from the fish.
10. 10.
    Gently fillet the branzino and serve with a drizzle of olive oil and lemon wedges.

Treat your ingredients with care...

• Branzino — Choose fresh branzino with clear eyes and shiny skin. If branzino is not available, you can substitute it with other white fish such as sea bass or snapper.
• Coarse sea salt — The coarse texture of the salt works best for creating the crust. Avoid using fine table salt as it may result in an overly salty dish.
• Lemon zest — Use a microplane or fine grater to zest the lemons, being careful to avoid the bitter white pith.
• Fresh herbs — Opt for fresh thyme and rosemary to infuse the fish with aromatic flavors. If unavailable, dried herbs can be used, but reduce the quantity by half.

Tips & Tricks

• Make sure to thoroughly clean the branzino before cooking to remove any scales or impurities.
• When encasing the fish in the salt crust, ensure that it is completely covered to prevent any moisture from escaping.
• Serve the branzino immediately after removing the salt crust to enjoy it at its best.
• Accompany the dish with a side of roasted vegetables or a fresh salad to complete the meal.
• Experiment with different herbs and spices to customize the flavors of the dish.

Serving advice

Serve the Baked Salt-Crusted Branzino as a main course, accompanied by a drizzle of olive oil and lemon wedges. This dish pairs well with a side of roasted potatoes or a fresh green salad.

Presentation advice

Present the Baked Salt-Crusted Branzino at the table by cracking open the salt crust in front of your guests. The golden crust will reveal the perfectly cooked fish inside, creating a visually stunning and impressive presentation.