📝 About This Recipe
This quintessential masterpiece of Italian Alta Cucina utilizes an ancient Roman technique to steam the fish in its own juices, protected by a structural cocoon of sea salt. The result is an incredibly moist, silky texture infused with the delicate aromas of lemon and fresh Mediterranean herbs. Cracking open the salt crust tableside provides a dramatic, sensory experience that defines the elegance of coastal Italian fine dining.
🥗 Ingredients
The Fish
- 2 pieces Whole Branzino (European Sea Bass) (approx. 1.2 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 (Sale Grosso is preferred)
- 4 large Egg Whites (lightly whisked until frothy)
- 1/4 cup Water (only if needed for texture)
- 1 tablespoon Lemon Zest (to aromatize the crust)
Salmoriglio Sauce & Garnish
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Oregano (Sicilian if possible)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Ensure the oven rack is positioned in the center for even heat distribution.
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2
Prepare the fish by rinsing it under cold water and patting it extremely dry with paper towels, both inside the cavity and on the skin.
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3
Stuff the cavity of each branzino with two lemon slices, two sprigs of thyme, one sprig of rosemary, and one smashed garlic clove. Do not overstuff; the cavity should close naturally.
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4
In a large mixing bowl, combine the coarse sea salt and lemon zest. Gradually fold in the whisked egg whites.
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5
Mix the salt mixture with your hands until it reaches the consistency of wet sand. If it feels too dry to hold a shape, add a tablespoon of water at a time.
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6
Line a large baking sheet with parchment paper. Spread about 1/3 of the salt mixture onto the sheet to create two 'beds' roughly the shape and size of the fish, about 1/2 inch thick.
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7
Place the stuffed branzino onto the salt beds. Cover the fish completely with the remaining salt mixture, patting it firmly to seal. The head and tail can remain exposed for a traditional aesthetic, or be covered for maximum moisture.
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8
Place the baking sheet in the oven and roast for 30-35 minutes. If using a meat thermometer, the internal temperature should reach 135°F (57°C).
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9
While the fish roasts, whisk together the olive oil, lemon juice, chopped parsley, and oregano in a small bowl to create the Salmoriglio sauce.
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10
Remove the fish from the oven and let it rest in its crust for 5-10 minutes. This allows the residual heat to finish the cooking perfectly.
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11
To serve, use a heavy spoon or a small hammer to gently crack the salt crust along the sides. Carefully lift off the large pieces of salt.
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12
Gently brush away any stray salt crystals from the skin. Use a knife to peel back the skin, then lift the top fillet onto a warm plate.
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13
Remove the spine and head in one piece to reveal the bottom fillet. Transfer the second fillet to the plate, discarding the aromatics and bones.
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14
Drizzle the fresh Salmoriglio sauce over the warm fish and finish with a tiny pinch of Maldon salt if desired.
💡 Chef's Tips
Always ask your fishmonger to scale the fish but keep the skin on; the skin acts as a barrier so the flesh doesn't become overly salty. Do not skip the egg whites; they act as a binder that transforms the salt into a hard ceramic-like shell. If you are nervous about doneness, insert a metal skewer through the salt into the thickest part of the fish; it should feel hot to the touch when pulled out. Ensure the fish is at room temperature for 20 minutes before roasting to ensure even cooking throughout the thickest parts.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like a Vermentino di Gallura or a Greco di Tufo. Serve alongside roasted fingerling potatoes tossed in duck fat and rosemary. A simple side of sautéed broccoli rabe with chili flakes provides a perfect bitter contrast to the sweet fish. Finish the meal with a light lemon sorbet to cleanse the palate after the rich olive oil sauce.