Branzino al Sale

Ingredients

• 1whole branzino — about 1.2 kg
• 2 kgcoarse sea salt
• 4egg whites
• 2lemons
• 4 tbspextra virgin olive oil
• 3 tbspflat-leaf parsley — chopped

Method

1. Preheat your oven to 200°C (390°F). Rinse the whole branzino under cold water, ensuring the cavity is clean, then pat it dry with paper towels. This step is crucial to remove any excess moisture that could prevent the salt crust from forming properly.
2. In a large mixing bowl, combine 2 kg of coarse sea salt with 4 egg whites. Use your hands to mix until the texture resembles wet sand. The egg whites help bind the salt together, creating a firm crust that will insulate the fish during roasting.
3. Line a baking sheet with parchment paper. Spread a thin layer of the salt mixture on the parchment, about the size of the fish. Place the branzino on top, then cover it completely with the remaining salt mixture, pressing firmly to ensure the fish is fully encased.
4. Place the baking sheet in the preheated oven. Roast the branzino until the salt crust is hard and lightly browned, and the fish is just cooked through. To check, insert a thin skewer or knife into the thickest part of the fish; it should slide in easily and feel warm to the touch.
5. Remove the baking sheet from the oven and let it rest for a few minutes. At the table, use a small hammer or the back of a spoon to gently crack the salt crust. Brush away any loose salt crystals, being careful not to disturb the fish underneath.
6. Transfer the branzino to a serving platter. Drizzle with 4 tablespoons of extra virgin olive oil and squeeze the juice of 2 lemons over the top. Garnish with 3 tablespoons of chopped flat-leaf parsley for a fresh, aromatic finish.
7. Serve the branzino with simple boiled potatoes or steamed greens. The delicate, moist flesh of the fish pairs beautifully with the bright, citrusy notes of the lemon and the richness of the olive oil, creating a dish that's both elegant and comforting.