Whole Branzino Baked In A Salt Crust Recipe

Prepare oven and fish

Preheat the oven to 425°F (220°C). Rinse the branzino under cold water and pat dry thoroughly with paper towels inside and out. Leave scales off but keep skin intact. Trim any remaining fins if desired.

Stuff the cavities

Season the interior cavities lightly with a pinch of salt. Place 3–4 lemon slices, 2 parsley sprigs, 2 thyme sprigs and one crushed garlic clove inside each fish cavity. This perfumes the flesh without over-salting it.

Make salt crust base

In a large bowl, combine the coarse kosher salt with the egg whites and cold water. Use a fork or your hands to mix until the mixture has the consistency of damp sand that holds together when squeezed. The egg whites bind the salt into a moldable paste.

Form bottom layer and place fish

Line a rimmed baking sheet with parchment or a silicone mat. Spread about one-third of the salt mixture into two flattened mounds (one per fish) roughly the size and shape of each fish. Press down to form a stable base ~1/4–1/2 inch thick. Place each stuffed branzino on its corresponding salt bed.

Encapsulate fish in salt

Use the remaining salt mixture to cover the fish. Pat and press the salt around the fish to form a tight, even shell, sealing the cavity and tucking salt up around the tail and head (leave a small exposed area of tail or head if you prefer). Smooth the surface; try to avoid big cracks. For an attractive finish, you can use a spatula to shape the top.

Bake

Transfer the baking sheet to the preheated oven. Bake at 425°F (220°C) for 20–25 minutes for 1–1.25 lb (450–600 g) branzino. If your fish are larger (1.5 lb / 700 g), increase bake time to 30–35 minutes. The salt shell will harden and develop hairline cracks when done.

Rest and crack open

Remove from oven and let rest for 5 minutes. Using the back of a large spoon or the butt of a heavy knife, tap the salt crust to crack it open. Carefully lift off and discard the top salt pieces and any herbs/charred lemon that are stuck to the salt — avoid getting salt into the fish flesh.

Expose and remove skin

Gently peel back the skin where the cavity is and lift the fillets off the central spine with a fish spatula or fork. The flesh should be moist, opaque and flake easily. Transfer fillets to warm plates, leaving bones and spine on the baking sheet.

Make lemon-herb butter

While the fish rests (or earlier), melt the unsalted butter in a small saucepan over low heat or in the microwave. Stir in the lemon juice, chopped parsley, salt and pepper until combined. Taste and adjust seasoning.

Spoon a little of the warm lemon-herb butter over the fish fillets just before serving. Serve additional sauce on the side.

Serve each whole branzino portion with the lemon-herb butter, extra lemon wedges if desired, and a simple green salad or roasted potatoes. Discard the salt crust and any herbs embedded in it.