Recipe information
Yield
Makes 2 servings
Ingredients
3 cups fine sea salt
1/2 cup (about 4) egg whites
1 2-pound branzino, cleaned, head and tail left intact
2 sprigs rosemary
3 to 4 parsley stems
1 clove garlic, slightly bruised
2 lemon slices
Preparation
Step 1
Preheat oven to 400°F.
Step 2
In a bowl, combine the sea salt and the egg whites and mix well. The mixture should feel like wet sand.
Step 3
Rinse and pat fish dry. Stuff the cavity of the fish with the rosemary, parsley stems, garlic, and lemon slices.
Step 4
Sprinkle baking tray with sea salt. Trim a piece of parchment paper in the shape of the branzino, making the paper 1 inch larger all around than the fish. Place the fish on the parchment-lined tray and cover with the salt mixture, packing down tightly.
Step 5
Place the tray in the oven and cook for 17 to 19 minutes. (When done, the salt should be golden brown around the edges.)
