Salt-Baked Mediterranean Branzino with Herb and Lemon Stuffing
25min
35min
4
280
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Chef's Note
Leaving the scales on the fish acts as an extra natural barrier against the salt, ensuring the delicate flesh absorbs only the aromatic flavors of the herbs and lemon without becoming overly salty. If your fishmonger already scaled the fish, don't worry—the intact skin still provides an excellent shield!
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Ingredients
2 lbs (two 1-lb fish) Whole Branzino (gutted, gills removed, scales intact)
4 lbs Coarse kosher salt
4 large Egg whites
1/2 cup Water
4 pieces Fresh rosemary sprigs
6 pieces Fresh thyme sprigs
1 whole Lemon, sliced
4 pieces Garlic cloves, smashed
1 tbsp Extra virgin olive oil
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
- 2
Pat the branzino completely dry inside and out with paper towels. Excess surface moisture can weaken the crust seal.
- 3
Stuff the cavity of each fish with the lemon slices, rosemary sprigs, thyme sprigs, and smashed garlic to create an aromatic internal barrier.
- 4
In a large mixing bowl, combine the coarse kosher salt, egg whites, and water. Mix thoroughly with your hands until the salt feels like wet sand and holds its shape when squeezed.
- 5
Spread a half-inch layer of the salt mixture onto the prepared baking sheet, matching the general shape and length of the fish.
- 6
Place the stuffed fish side-by-side on top of the salt bed.
- 7
Pack the remaining salt mixture over and around the fish, ensuring they are completely encased with no gaps or exposed skin. Pat the salt dome down firmly to seal.
- 8
Bake for 25 to 30 minutes, until the salt crust is lightly golden and hard to the touch.
- 9
Remove from the oven and let rest for 10 minutes to allow the trapped steam to finish cooking the fish gently.
- 10
Gently crack the crust using a clean kitchen mallet or the back of a heavy spoon. Carefully remove the salt pieces, brush away any loose salt, peel back the skin, and fillet the moist fish onto plates. Drizzle with olive oil before serving.
Nutrition Information (per serving)
280
34g
2g
14g
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