Salt Crusted Whole Branzino
Jump to recipeIngredients
- 2 whole branzino (about 1.5 lbs each), cleaned and scaled
- 4 lbs coarse sea salt or kosher salt
- 6 large egg whites
- 1/4 cup water
- 1 lemon, thinly sliced
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tbsp extra virgin olive oil for serving
- 1 lemon, cut into wedges for serving
- Flaky sea salt for finishing
Instructions
- 1
Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
- 2
Rinse the branzino inside and out and pat completely dry with paper towels. Stuff each fish cavity with lemon slices, 3 smashed garlic cloves, several sprigs of thyme and rosemary, 1 bay leaf, and half the peppercorns.
- 3
In a large bowl, combine the coarse salt with egg whites and water. Mix until the salt resembles wet sand and holds together when squeezed.
- 4
Spread a 1/2-inch layer of the salt mixture on the baking sheet in the shape of each fish. Lay the stuffed branzino on top of the salt beds. Pack the remaining salt mixture over and around the fish, covering them completely in a 1/2-inch thick layer. Press firmly to compact the salt, leaving no gaps. The fish should be entirely encased.
- 5
Bake for 22-25 minutes until the salt crust is golden and hardened. An instant-read thermometer inserted through the crust into the thickest part should read 135°F.
- 6
Remove from oven and let rest for 5 minutes. Using the back of a large spoon or a small mallet, crack the salt crust along the top center. Carefully lift off large pieces of the crust, brushing away any salt from the fish.
- 7
Peel back the skin, then use a fork and spoon to lift the top fillet off the bones and transfer to a serving plate. Remove the spine and bones, then transfer the bottom fillet. Drizzle with extra virgin olive oil, sprinkle with flaky sea salt, and serve immediately with lemon wedges.