Branzino al Sale
A whole branzino encased in a salt crust and roasted until the flesh is delicate and perfectly seasoned. Crack open the salt shell at the table for a dramatic, restaurant-quality presentation.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 4 cups kosher salt
- 3 large egg whites
- 1.2 pounds fresh whole branzino
- 1 whole fresh lemon
- 3 sprigs fresh rosemary sprigs
- 2 tablespoons extra-virgin olive oil
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the whole branzino on the cutting board. Using your kitchen shears or a sharp knife, cut along the inside of the gills on both sides to remove any debris, then pat the outside dry with paper towels.
- 3
Cut the lemon in half lengthwise from the pointed end to the other pointed end, creating two halves. Place one half inside the cavity of the fish.
- 4
Break off one rosemary sprig into two or three smaller pieces and place them inside the fish cavity alongside the lemon half.
- 5
Pour 4 cups of kosher salt into a large bowl, then crack the 3 egg whites into the same bowl. Whisk the egg whites and salt together until the mixture looks like wet sand, about 1 minute.
- 6
Spread half of the salt mixture into a layer about 1 inch thick on a baking sheet, creating a bed slightly larger than your fish.
- 7
Place the branzino on top of the salt bed, then cover the fish completely with the remaining salt mixture, patting it down gently so it adheres and forms a shell.
- 8
Place the baking sheet in the preheated oven and bake for 20 to 22 minutes until the salt crust is pale golden and feels firm when you tap it with your finger.
- 9
Remove the baking sheet from the oven using oven mitts and set it on a heat-safe surface to cool for 2 minutes so the salt crust hardens.
- 10
Using the back of a spoon or a light hammer, tap along the surface of the salt crust to crack it into large pieces, then brush away any loose salt with your fingers or a pastry brush.
- 11
Slide a thin metal spatula underneath the branzino to separate it from the remaining salt, then transfer it to a serving plate.
- 12
Drizzle the branzino with 2 tablespoons of extra-virgin olive oil, then place the remaining lemon half and the extra rosemary sprigs on the plate next to the fish.
Tools you’ll need
- oven
- baking sheet (18-by-13-inch)
- large mixing bowl
- whisk
- kitchen shears or sharp knife
- paper towels
- cutting board
- oven mitts
- spoon or light hammer
- pastry brush
- thin metal spatula
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