Branzino al Sale (Italian Salt-Crusted Whole Sea Bass)

Method

1. 1Prep the fish. Ask your fishmonger to gut and clean the branzino but to leave the scales, head, and tail intact — together with the skin, the scales are an extra barrier against the salt. Rinse the fish under cold water, pat thoroughly dry inside and out. Preheat the oven to 200°C with a rack in the centre.
2. 2Stuff the cavity. Slice one lemon into thin rounds. Inside each fish: 4 thyme sprigs, 2 rosemary sprigs, half the parsley, 2 smashed garlic cloves, and 4 to 5 lemon slices. Add a turn of black pepper, no salt — the crust will season enough. Stuff loosely so heat circulates inside.
3. 3Make the salt mixture. Whisk the egg whites in a large bowl with a fork until foamy, about 30 seconds — not stiff peaks, just broken up. Add the coarse sea salt and mix with your hands until uniformly damp and packs together when squeezed, like wet sand. If too dry add 1 to 2 tbsp cold water; if too wet add more salt.
4. 4Build the salt bed. Line a rimmed baking tray with parchment. Spread one-third of the salt mixture in two oval shapes slightly larger than the fish, 1.5 cm thick. Place each fish on its salt bed, mound the remaining salt over the top, press firmly to seal completely. No gaps — gaps mean steam escape and dry fish.
5. 5Bake for 30 minutes. The crust turns pale ivory and rock-hard. Time is the main guide: 30 minutes for two fish of about 700 g each; heavier fish need longer. If you have an instant-read thermometer, push it through the crust into the thickest part behind the head: the fish is done at 63°C (145°F). The real check comes once the crust is open: the flesh should be opaque white and lift off the bone in flakes. If it is still translucent along the backbone, return the fish to the oven for 5 minutes.
6. 6Rest exactly 5 minutes — no longer. Beyond 5 minutes the salt slowly migrates into the flesh and the fish over-seasons. Bring the tray to the table: tap the salt dome firmly with the back of a chef's knife or wooden spoon. The crust cracks with a dramatic snap. Lift off the top half in one piece, brush off any salt grains with a pastry brush.
7. 7Fillet at the table. Peel off the top skin in one motion — it lifts away with the salt residue stuck to it. Use a fish spatula to lift the top fillet onto a warm plate. Lift the central spine and head off in one piece, then transfer the bottom fillet. Repeat for the second fish.
8. 8Drizzle each fillet generously with extra virgin olive oil, squeeze fresh lemon juice from the second lemon, finish with a turn of black pepper. Serve immediately on warm plates with roasted potatoes, fennel and orange salad, or grilled vegetables. The fish loses heat fast once filleted.