Recipe for Branzino al Sale

Branzino al Sale (Salt-Baked Sea Bass) is a simple yet elegant dish from Italy, known for its ability to retain moisture and flavor through the salt crust. While it is commonly found in coastal regions such as Tuscany and Liguria, it’s loved throughout Italy for its easy preparation and delicious outcome. Let me show you how I make this dish, which will leave you with a beautifully cooked branzino, bursting with flavor and moisture.

Notes on What to Expect:

The salt crust locks in moisture, resulting in a perfectly tender fish. The salt crust is easy to crack open, revealing the delicate flavors of the branzino. This method of cooking ensures that the fish retains its natural juiciness without becoming dry, and the lemon and rosemary infuse a fresh, fragrant aroma into the fish.

Recipe for Branzino al Sale

Prep Time: 20 minutes
Cook Time: 30 minutes
Time to Stand: 10 minutes
Total Time: 1 hour
Servings: 4
Calories per Serving: ~350 kcal
Difficulty: Easy
Cuisine: Italian
Course: Main Dish

Equipment Needed:

• Baking dish or sheet pan
• Mixing bowl
• Oven
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Ingredients:

• 1 whole branzino (about 1 kg), cleaned, with head and tail intact
• 1.5 kg coarse sea salt (or kosher salt)
• 2 egg whites
• 1 lemon, sliced
• Fresh rosemary (optional, 2 sprigs)
• Extra virgin olive oil for drizzling
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Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare the Salt Mixture: In a large bowl, whisk the egg whites and salt together until you get a texture similar to wet sand. This will be your salt crust.
3. Prepare the Fish: Clean the branzino, leaving the head and tail intact. Stuff the fish cavity with the lemon slices and a sprig of rosemary for extra flavor.
4. Create the Salt Bed: Spread a layer of the salt mixture on the bottom of a baking dish. Place the fish on top and cover it completely with the remaining salt, ensuring the fish is entirely enclosed.
5. Bake: Place the fish in the oven and bake for about 30 minutes or until the salt crust is lightly browned and firm to the touch.
6. Let It Rest: Remove the fish from the oven and let it rest for 10 minutes. This allows the flavors to settle, and the salt crust to cool.
7. Serve: Carefully break open the salt crust without letting salt crumbs get into the fish. Serve the branzino on a platter, drizzle it with olive oil, and garnish with fresh parsley and a few lemon wedges for your guests to squeeze.

Variations:

• Herb Infusion: You can add other herbs like thyme or tarragon inside the fish for a more aromatic experience.
• Vegetarian Option: While this recipe is specifically for fish, you could use the salt-crusting method for other seafood like whole shrimp or even root vegetables.

Tips & Substitutions:

• Egg White Substitution: If you’re looking to avoid egg whites, you can use water to bind the salt mixture, but it might not be as firm.
• Dietary Needs: This recipe is naturally gluten-free and dairy-free, making it a great option for those with food sensitivities.
• Serving Suggestions: Pair this dish with a simple green salad or roasted vegetables to balance the rich flavor of the fish.
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Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 35g
• Fat: 20g
• Carbohydrates: 0g
• Sodium: 2000mg (due to the salt, but much of it stays in the crust)
• Sugar: 0g

I hope this guide has made making Branzino al Sale seem a little less daunting, or perhaps you’ve even tried it before! Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!