Whole Branzino is stuffed with lemon and herbs and baked in a salt crust.
- 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
Preheat oven to 40°F. In a large bowl, whisk together egg whites and salt to form a coarse paste.
Lay out a baking sheet large enough to hold the two fish. Cover sheet with 1/4 inch layer of salt.
Lay fish on salt. Stuff each fish with 2 sprigs of rosemary, 1/4 cup of parsley, and 2 slices of lemon.
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.
To serve, crack open salt crust. Fillet fish and drizzle with olive olive. Season lightly with salt and pepper.