Salt Crusted Branzino

Whole Branzino is stuffed with lemon and herbs and baked in a salt crust.

[Photograph: Carrie Vasios]

Check out other recipes from Serious Entertaining: Take Me To The Taverna ยป

Salt Crusted Branzino

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:60 minutes


  • 2 1-pound whole branzino, gutted
  • 4 sprigs rosemary
  • 4 slices lemon
  • 1/2 cup chopped parsley
  • 1 3-pound box coarse kosher salt
  • 6 egg whites
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper


  1. 1

    Preheat oven to 40°F. In a large bowl, whisk together egg whites and salt to form a coarse paste.

  2. 2

    Lay out a baking sheet large enough to hold the two fish. Cover sheet with 1/4 inch layer of salt.

  3. 3

    Lay fish on salt. Stuff each fish with 2 sprigs of rosemary, 1/4 cup of parsley, and 2 slices of lemon.

  4. 4

    Pack remaining salt over top of fish until a sealed crust is formed. Bake fish until salt is golden and a thermometer inserted into the thickest part of the fish reads 135 degrees, about 20 minutes. Let fish stand 10 minutes.

  5. 5

    To serve, crack open salt crust. Fillet fish and drizzle with olive olive. Season lightly with salt and pepper.


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