Salt Baked Whole Branzino


This picture was taken with my phone, but even though I did not have my camera I had to post this meal. The fish was so delicate and moist. If you want a different way to make fish you need to try this method. If you can’t find branzino, whole snapper will work. I served this with some sauteed potatoes and a dandelion salad with pickled shallots and a lemon vinaigrette.

Salt Baked Whole Branzino

Serves 2



Whole branzino ( 1 ¼ lb)

2 lb. sea or kosher salt

Lemon zest

Lemon slices

½ cup italian parsley, chopped

2 egg whites

½ -1 cup water



Preheat oven to 400 degrees. Clean and scale branzino and rinse with cold water. Insert lemons and a few sprigs of parsley into fish cavity. In a large bowl combine salt, lemon zest, parsley and egg white mix well. Add ¼ cup water and mix again. Keep adding water until the salt begins to stick together. Spread a third of salt mixture onto a baking dish and place fish on top. Cover the fish with the rest of the salt mixture and place in oven. Bake for 25 minutes. Use a knife to make an incision where the fish’s stomach is and gently lift salt. Remove the skin and serve the meat.

Inspired by Cuisinivity


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