Ingredients
- 3 cups fine sea salt
- ½ cup egg whites (about 3)
- 1 2-pound whole branzino (or black sea bass, porgy, monkfish or lobster — any fish that has a somewhat thick skin, won’t fall apart easily and isn’t too oily; tuna and salmon are too oily)
- 2 sprigs fresh rosemary
- 3 to 4 sprigs parsley
- 1 clove garlic, peeled and mashed
- 2 slices lemon
- Nutritional Information
Nutritional analysis per serving (2 servings)
483 calories; 9 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 90 grams protein; 185 milligrams cholesterol; 3137 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Preheat the oven to 400 degrees.
- Combine the sea salt and egg whites until the mixture looks like wet sand.
- Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
- Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
- Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.
- To serve 4, a 4-pound striped bass would work well. Use twice as much of everything else and cook twice as long.
30 minutes
Dining and Cooking