Branzino in Crosta di Sale is one of the purest ways to cook whole sea bass: the salt shell seals in moisture so the flesh emerges tender, fragrant, and delicately seasoned. Lemon, thyme, and fennel fronds perfume the fish from within while olive oil at the end adds a silky finish.

Dorada a la Sal delivers exceptionally tender, juicy sea bream with a clean taste of the sea and subtle perfume from lemon, thyme, and fennel. The dramatic salt shell locks in moisture, then cracks open to reveal delicate flesh that needs little more than olive oil and lemon.