An easy recipe and great method of preparing Branzino as the salt traps all the flavors and juices inside the fish.  A very flavorful and tasty dish.

INGREDIENTS:

2 Lb. Branzino scaled and cleaned

2 egg whites 

6 cups coarse sea salt

1 Tablespoon Olive oil and some for serving

½ lemon sliced 

Salt and Freshly ground pepper

1 spring of rosemary

Bunch of Thyme

1 bay leaf

Lemon juice for serving 

3 cloves of garlic 

1 Tablespoon of Parsley chopped

STEPS:

Preheat the oven to 400 F.

First, whisk the egg white, a few tablespoon of water and chopped parsley then stir into the salt to obtain a moist mixture but not too wet.

Rub the Branzino with olive oil, and then season with salt and freshly ground pepper.

Stuff the cavity of the fish with sprigs of rosemary, thyme, garlic, lemon and bay leaf, try to fold the belly tight close so the salt can’t get inside.

In large baking pan lay out a thick bed of half of your salt then lay down the Branzino then top with the rest of the salt molding and patting down.

Bake for about 40 minutes (you need about 20 minutes for 1lb. fish).

Remove from the oven and let rest for about 10 minutes

Crack the salt crust open and lift out the fish, brush away all traces of salt using a pastry brush.

Remove and discard the skin and serve warm with a drizzle of olive oil and lemon juice.