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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fish
Preheat your oven to 400°F (200°C). Clean the Branzino, removing any scales and innards, then rinse under cold water and pat dry.
- 2
Stuff the Fish
Make a few diagonal cuts on both sides of the fish. Stuff the cavity of the fish with fresh rosemary sprigs and slices of lemon.
- 3
Prepare the Salt Crust
In a large bowl, combine the coarse sea salt with a little water to dampen it slightly. This will help the salt adhere together.
- 4
Encase the Fish
On a baking sheet lined with parchment paper, spread half of the damp salt mixture in a layer to create a base. Place the stuffed fish on top, then cover the fish completely with the remaining salt, pressing it down to form a solid crust.
- 5
Bake the Fish
Bake in the preheated oven for about 25-30 minutes, depending on the size of the fish, until the salt crust is hard and the fish is cooked through.
- 6
Serve
Remove from the oven and let it rest for a few minutes. Crack open the salt crust gently, remove the fish, and drizzle with olive oil before serving.
