Salt-Encrusted Branzino Recipe

Branzini, which are also known as spigole in Italy, are among the most popular Mediterranean fish, and always have been. Sea bass is a very tasty fish, with relatively few, easy-to-remove bones and firm flesh that holds its shape when cooked.

SALT-ENCRUSTED BRANZINO
Serves 2

1 Whole Branzino – cleaned and gutted (approximately 10-12 ounces)
Olive Oil
2-3 sprigs Fresh Rosemary
1 Egg White
½ cup Orange Juice
2 Cups Kosher Salt


1. Preheat your oven to 350 degrees
2. Coat your baking pan with olive oil.
3. Place the branzino in the middle of the pan and put the sprigs on fresh rosemary inside the fish.
4. In a medium bowl mix the egg white with the orange juice and then mix in the kosher salt.
5. Cover the fish with the salt mixture patting it on to encase it.
6. Place the fish in the oven for 25 minutes.
7. The salt will have harden so will crack it and remove all the salt mixture. Do not eat the salt. Your Branzino is ready to eat.