Branzino in Crosta di Sale

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Rinse the sea bass quickly if needed, then pat it very dry inside and out; a dry surface helps the salt crust adhere properly. Slice half the lemon into thin rounds and cut the remaining half into wedges for serving.

   1 fish (about 800 g) whole sea bass, cleaned but with skin and scales on1 medium lemon
2. 2

   Season the cavity of the fish lightly with black pepper, then stuff it with the lemon slices, thyme sprigs, and fennel fronds. Do not add salt inside the fish; the crust will season it gently during baking.

   1 fish (about 800 g) whole sea bass, cleaned but with skin and scales on1 medium lemon6 sprigs fresh thyme10 g fennel fronds1/4 tsp black pepper
3. 3

   In a bowl, mix the coarse sea salt with the egg whites and water until the texture resembles damp sand that holds together when pressed. If it feels too dry to pack, add only a few more drops of water.

   1.2 kg coarse sea salt2 egg whites30 ml water
4. 4

   Spread about one-third of the salt mixture in a compact layer on a baking tray to make a bed slightly larger than the fish. Lay the stuffed sea bass on top, then cover completely with the remaining salt, pressing firmly to seal with no gaps, especially around the head and tail.

   1.2 kg coarse sea salt1 fish (about 800 g) whole sea bass, cleaned but with skin and scales on
5. 5

   Bake for 25 minutes, until the crust is hard and lightly golden in spots. For an 800 g whole sea bass, this yields moist flesh just cooked through; if you have a probe thermometer, the thickest part near the backbone should reach about 60°C.

   1 fish (about 800 g) whole sea bass, cleaned but with skin and scales on
6. 6

   Remove the tray from the oven and let the fish rest for 5 minutes. Resting allows the juices to settle and makes the crust easier to crack cleanly.

7. 7

   Using the back of a spoon or a small knife, tap and crack open the salt crust. Lift away the salt in large pieces, brush off any loose crystals, then peel back the skin and carefully lift the top fillet from the bone. Remove the backbone and lift out the second fillet.

   1 fish (about 800 g) whole sea bass, cleaned but with skin and scales on
8. 8

   Transfer the fillets to warm plates, drizzle with extra-virgin olive oil, and serve immediately with the reserved lemon wedges.

   10 ml extra-virgin olive oil1 medium lemon

Origin & History

Fish baked in salt crust is a classic coastal Italian preparation, especially associated with central and southern seaside cooking where very fresh whole fish are treated with minimal embellishment. The technique likely grew from practical salt-baking methods that protect delicate flesh, and it remains popular in restaurants for its dramatic table-side presentation.