Salt-Crust Baked Whole Branzino with Herbed Citrus Stuffing
25min
35min
4
320
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Chef's Note
The secret to this technique is ensuring the fish skin remains intact; it acts as a natural barrier that prevents the flesh from absorbing too much salt. Don't worry about the massive amount of salt—it seasons the fish perfectly while trapping all the natural juices to keep it ultra-moist.
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Ingredients
3 lbs Coarse kosher salt (or coarse sea salt)
4 large Egg whites
1/2 cup Water
2 fish (approx. 1.25 lbs each) Whole Branzino (scaled and gutted, heads left on)
1 whole Lemon, thinly sliced
4 sprigs Fresh rosemary sprigs
6 sprigs Fresh thyme sprigs
4 cloves Garlic cloves, gently smashed
2 tbsp Extra virgin olive oil (for serving)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the coarse kosher salt, egg whites, and water. Mix with your hands until the salt is evenly moistened and holds its shape when squeezed, resembling wet sand.
- 3
Pat the branzinos completely dry with paper towels inside and out. Moisture on the skin can prevent the crust from setting properly.
- 4
Stuff the cavity of each fish with the lemon slices, rosemary sprigs, thyme sprigs, and smashed garlic cloves.
- 5
On the prepared baking sheet, create two flat beds of the salt mixture, each about 1/2-inch thick and slightly larger than the footprint of each fish.
- 6
Place the stuffed branzinos on top of their respective salt beds.
- 7
Pack the remaining salt mixture over and around the fish, patting it firmly to seal them completely. Ensure no fish skin is exposed and there are no gaps where steam could escape.
- 8
Bake for 25 to 30 minutes, until the salt crust is lightly golden and feels rock-hard to the touch.
- 9
Remove from the oven and let the fish rest in the crust for 10 minutes to allow the residual heat to finish cooking the fish gently.
- 10
To serve, use a clean kitchen mallet or the back of a heavy spoon to gently crack open the hard salt shell. Carefully lift off the top crust in large pieces, brush away any loose salt crystals, peel back the skin, and fillet the succulent fish onto plates. Drizzle with extra virgin olive oil before serving.
Nutrition Information (per serving)
320
38g
2g
16g
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