Instructions:

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

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.

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.

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.

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.

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.

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.

Branzino al Sale

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.