Salt Crusted Branzino Fish

By emp1438

Ingredients

• 2 1-pound whole branzino, gutted
• 4 sprigs rosemary
• 4 slices lemon
• 1/2 cup chopped parsley
• 1 3-pound box coarse kosher salt
• 6 egg whites
• 1 tablespoon extra virgin olive oil
• Salt and pepper

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from seriouseats.com

Preparation

Step 1

Procedures

1 Preheat oven to 400°F. In a large bowl, whisk together egg whites and salt to form a coarse paste.

2 Lay out a baking sheet large enough to hold the two fish. Cover sheet with 1/4 inch layer of salt.

3 Lay fish on salt. Stuff each fish with 2 sprigs of rosemary, 1/4 cup of parsley, and 2 slices of lemon.

4 Pack remaining salt over top of fish until a sealed crust is formed. Bake fish until salt is golden and a thermometer inserted into the thickest part of the fish reads 135 degrees, about 20 minutes. Let fish stand 10 minutes.

5 To serve, crack open salt crust. Fillet fish and drizzle with olive oil. Season lightly with salt and pepper.