Branzino (sea bass) with herbs in a salt crust

Instructions

1. 1

   To make the branzino in a salt crust with herbs, first scale the fish using a scaler or the back of a knife to avoid damaging the flesh. Rinse it thoroughly under running water. In a bowl, combine the herbs and the peeled garlic clove. Chop the aromatic herbs and transfer them to a bowl. Alternatively, you can also chop all the herbs with a knife. Grate the zest of a lemon and add it to the chopped herbs.

2. 2

   Stuff the cavity of the branzino with a spoonful of the herb mixture. Meanwhile, place the egg whites in a bowl and whisk them until stiff peaks form with an electric mixer.

3. 3

   Gently fold in the aromatic herbs. Mix, then add the fine sea salt and coarse sea salt in several additions and combine everything.

4. 4

   Spread a sheet of parchment paper on a baking sheet and then place a thin layer (about 1,5 cm) of the mixture you obtained. Then place the branzino on top of the bed of salt and cover it with the mixture, pressing gently to ensure the crust adheres well.

5. 5

   You should obtain a complete covering. Bake the branzino with herbs in a salt crust in a preheated oven at 200° for 30 minutes. After the cooking time, remove the branzino from the oven, let it rest for a few minutes, then, with a small hammer or meat tenderizer, break the salt crust, then fillet it and serve it hot!