Salt – Baked Branzino Recipe
Whole large branzino, baked in salt. Served with sautéed vegetables and golden butter – caper sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Branzino
Preheat the oven to 400°F (200°C). Rinse the branzino under cold water and pat dry with paper towels. Make sure the fish is cleaned and scaled.
- 2
Stuff the Fish
Stuff the cavity of the branzino with sprigs of rosemary and lemon slices.
- 3
Create Salt Crust
In a large mixing bowl, combine the coarse sea salt with a little water until it resembles wet sand. Spread a layer of salt on a baking tray, about 1/2 inch thick, large enough to fit the fish.
- 4
Bake the Fish
Place the stuffed branzino on top of the salt layer and cover it completely with the remaining salt mixture, packing it tightly. Drizzle olive oil over the top of the salt crust. Bake in the preheated oven for 25-30 minutes.
- 5
Prepare Sautéed Vegetables
While the fish is baking, sauté your choice of vegetables (such as zucchini, bell peppers, and asparagus) in olive oil until tender. Season with salt and pepper to taste.
- 6
Make Caper Sauce
In a small saucepan, melt butter over medium heat. Add capers and cook for 2-3 minutes until they begin to crisp. Remove from heat.
- 7
Serve
Once the fish is done, remove from the oven and carefully crack open the salt crust. Use a spatula to lift the fish onto a serving platter. Serve with sautéed vegetables and drizzle the caper butter sauce over the fish.
