📝 About This Recipe
Hailing from the sun-drenched coasts of Italy, Branzino al Sale is a culinary masterpiece that relies on an ancient technique to lock in moisture and flavor. By encasing the whole fish in a thick cocoon of sea salt, the Branzino steams in its own natural juices, resulting in a texture that is impossibly silky and seasoned to perfection. This dramatic presentation is not just a meal, but a sensory experience that brings the sophisticated simplicity of an Italian seaside trattoria right to your dining table.
🥗 Ingredients
The Fish
- 2 pieces Whole Branzino (European Sea Bass) (approx. 1.5 lbs each, scaled and gutted with fins trimmed but head and tail intact)
- 4 sprigs Fresh Rosemary
- 6 sprigs Fresh Thyme
- 1 Lemon (thinly sliced into rounds)
- 2 cloves Garlic (smashed)
The Salt Crust
- 4 lbs Coarse Sea Salt (do not use fine table salt)
- 4 large Egg Whites (lightly beaten until frothy)
- 1/4 cup Water (to adjust consistency)
- 1 tablespoon Lemon Zest (from 1 large lemon)
Salmoriglio Sauce (For Serving)
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 2 tablespoons Fresh Lemon Juice
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano (Sicilian if available)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Ensure the oven rack is positioned in the center to allow for even heat distribution around the salt crust.
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2
Rinse the Branzino thoroughly under cold running water, paying close attention to the cavity. Pat the fish extremely dry inside and out with paper towels. A dry fish ensures the salt doesn't dissolve into the flesh.
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3
Stuff the cavity of each fish with two lemon slices, two sprigs of rosemary, three sprigs of thyme, and one smashed garlic clove. Do not overstuff; the cavity should be able to close naturally.
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4
In a large mixing bowl, combine the coarse sea salt and lemon zest. Pour in the frothy egg whites and mix with your hands until the salt feels like damp sand that holds its shape when squeezed. Add a splash of water if it feels too dry.
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5
Line a large baking sheet with parchment paper. Create a flat bed of the salt mixture about 1/2 inch thick, roughly the size and shape of the two fish.
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6
Place the stuffed fish onto the salt bed. If cooking two fish, leave about 2 inches of space between them.
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7
Cover the fish completely with the remaining salt mixture, patting it down firmly to create a seal. Ensure no part of the fish (except perhaps the very tip of the tail) is exposed. It should look like two white mounds.
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8
Bake in the preheated oven for 25-30 minutes. The salt crust will become hard and slightly golden. For perfect accuracy, use a meat thermometer through the crust into the thickest part of the fish; it should read 135°F (57°C).
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9
While the fish bakes, whisk together the olive oil, lemon juice, parsley, oregano, salt, and pepper in a small bowl to create the Salmoriglio sauce. Set aside to let the flavors meld.
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10
Remove the baking sheet from the oven and let the fish rest in the crust for 5-10 minutes. This carry-over cooking is essential for the perfect texture.
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11
To serve, use a heavy spoon or a clean hammer to gently crack the salt crust. Carefully lift away the large pieces of salt and brush away any loose crystals from the skin.
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12
Gently peel back the skin, which should come away easily. Use a fillet knife or a spoon to lift the top fillet onto a warm plate. Remove the spine and head, then lift the bottom fillet, leaving the bottom skin on the salt bed.
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13
Drizzle the fresh Salmoriglio sauce over the fillets and serve immediately.
💡 Chef's Tips
Always use coarse sea salt; fine salt will make the fish far too salty and won't create the necessary 'oven' effect. Ensure the fish is scaled but the skin remains intact; the skin acts as a protective barrier against the salt. If you are nervous about the salt sticking, you can place a few lemon slices under the fish on top of the bottom salt layer. To check for doneness without a thermometer, insert a metal skewer into the thickest part; if it comes out hot to the touch, the fish is ready. Don't be afraid to be firm when packing the salt; a tight seal is what creates the steam-oven effect.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Pinot Grigio to cut through the richness of the olive oil. Serve alongside roasted fingerling potatoes tossed in rosemary and garlic. A simple side of sautéed garlicky rapini or asparagus provides a beautiful bitter contrast to the sweet fish. Finish the meal with a light lemon sorbet to cleanse the palate. For a rustic touch, present the cracked crust at the table before filleting for your guests.