Branzino al Sale
Whole sea bass baked under a thick layer of salt, keeping the fish perfectly moist.
Ingredients
- 1 whole branzino (sea bass), cleaned
- 2kg coarse sea salt
- 2 egg whites
- Lemon, rosemary
Method
Mix the salt with the egg whites to form a moist, mouldable mixture.
Fill the fish cavity with lemon slices and rosemary. Cover the fish thickly with the salt mixture and bake at 220°C (425°F) for 25-30 minutes.
Crack open the salt crust and carefully fillet the fish to serve.
More recipes
All →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.
We use essential cookies to run the site, and analytics cookies to see which offers people find useful. You choose what we may load. Privacy policy