Table of Contents

Toggle

Branzino al Sale

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Baking tray, parchment paper, mixing bowl, fish spatula, and a food thermometer.

Ingredients

  

• 1 whole branzino about 2 pounds, cleaned and scaled
• 2 cups coarse sea salt
• 1 lemon thinly sliced
• Fresh herbs such as thyme, rosemary, or parsley
• Olive oil for drizzling
• Optional: 1/2 cup of white wine or fish stock for added moisture

Instructions

 

• Step 1: Preheat the Oven
• Preheat your oven to 400°F (200°C). This will ensure that the fish cooks evenly.
• Step 2: Prepare the Fish
• Rinse the branzino under cold water and pat it dry with paper towels.
• Make a few shallow slashes on each side of the fish. This helps the salt penetrate the flesh and ensures even cooking.
• Step 3: Stuff the Fish
• Stuff the cavity of the branzino with lemon slices and fresh herbs. This adds a refreshing flavor and aroma to the fish.
• Step 4: Create the Salt Crust
• In a mixing bowl, combine the coarse sea salt with a little water until it resembles wet sand.
• Spread a thin layer of the salt mixture on a baking tray, large enough to hold the fish.
• Place the stuffed branzino on the salt bed and cover it completely with the remaining salt mixture, pressing gently to form a crust.
• Step 5: Bake the Fish
• Place the baking tray in the preheated oven and bake for 25 minutes. If you’re using wine or fish stock, pour it around the fish before covering it with salt to enhance the flavor and moisture.
• Step 6: Rest and Serve
• Once cooked, remove the baking tray from the oven. Let the fish rest for about 5 minutes. Carefully crack the salt crust open using a knife or your hands. Be cautious of the hot steam!
• Step 7: Plate the Dish
• Remove the fish from the salt and transfer it to a serving platter. Drizzle with olive oil and garnish with additional herbs and lemon slices.
• Variations
• Herb Variations: Experiment with different herbs such as dill or basil for unique flavors.
• Citrus Twist: Add orange or lime slices for a zesty twist.
• Spice It Up: Sprinkle red pepper flakes into the salt mix for a bit of heat.

If you’re looking to impress friends and family with a dish that screams sophistication yet is surprisingly simple, Branzino al Sale is the way to go. This Italian classic features whole fish, traditionally baked in salt, which locks in moisture and flavor. Let me show you how I make this stunning dish, using fresh ingredients and minimal fuss.

Notes on What to Expect

When making Branzino al Sale, expect a beautifully moist and flavorful fish that practically falls off the bone. The salt crust not only preserves the fish’s moisture but also adds a unique presentation to your meal. From my own personal experience, serving it with a simple salad or roasted vegetables enhances the dish without overpowering the delicate flavors.

This dish is incredibly versatile and perfect for special occasions or a cozy dinner at home. Enjoy this Italian gem, and don’t hesitate to tweak it to your liking.

Meal Facts

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 250 per serving
• Cost of Ingredients: $30-$50 (depending on market prices)
• Cuisine: Italian
• Course: Main
• Equipment Needed: Baking tray, parchment paper, mixing bowl, fish spatula, and a food thermometer.
• Check out the right equipment and Ingredients that you need for making  #branzinoalsale here 

Ingredients

• 1 whole branzino (about 2 pounds), cleaned and scaled
• 2 cups coarse sea salt
• 1 lemon, thinly sliced
• Fresh herbs (such as thyme, rosemary, or parsley)
• Olive oil (for drizzling)
• Optional: 1/2 cup of white wine or fish stock (for added moisture)

Method

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This will ensure that the fish cooks evenly.

Step 2: Prepare the Fish

1. Rinse the branzino under cold water and pat it dry with paper towels.
2. Make a few shallow slashes on each side of the fish. This helps the salt penetrate the flesh and ensures even cooking.

Step 3: Stuff the Fish

Stuff the cavity of the branzino with lemon slices and fresh herbs. This adds a refreshing flavor and aroma to the fish.

Step 4: Create the Salt Crust

1. In a mixing bowl, combine the coarse sea salt with a little water until it resembles wet sand.
2. Spread a thin layer of the salt mixture on a baking tray, large enough to hold the fish.
3. Place the stuffed branzino on the salt bed and cover it completely with the remaining salt mixture, pressing gently to form a crust.

Step 5: Bake the Fish

Place the baking tray in the preheated oven and bake for 25 minutes. If you’re using wine or fish stock, pour it around the fish before covering it with salt to enhance the flavor and moisture.

Step 6: Rest and Serve

Once cooked, remove the baking tray from the oven. Let the fish rest for about 5 minutes. Carefully crack the salt crust open using a knife or your hands. Be cautious of the hot steam!

Step 7: Plate the Dish

Remove the fish from the salt and transfer it to a serving platter. Drizzle with olive oil and garnish with additional herbs and lemon slices.

Variations

• Herb Variations: Experiment with different herbs such as dill or basil for unique flavors.
• Citrus Twist: Add orange or lime slices for a zesty twist.
• Spice It Up: Sprinkle red pepper flakes into the salt mix for a bit of heat.
• Check out the right equipment and Ingredients that you need for making  #branzinoalsale here 

Tips and Substitutions

• Fresh Fish: Always opt for the freshest branzino available. If branzino isn’t an option, other white fish like sea bass or snapper work well.
• Salt Alternatives: If salt crusting isn’t your thing, try roasting the fish in parchment paper with herbs and vegetables for a similar effect without the salt.
• Dietary Needs: For gluten-free diets, this recipe is naturally gluten-free. You can also serve it with a side of quinoa or gluten-free grains.

Nutritional Information

• Protein: Approximately 35g per serving
• Fat: 10g (healthy fats from olive oil)
• Carbohydrates: 0g
• Fiber: 0g

Troubleshooting Tips

• Too Salty: If the fish tastes too salty, ensure that you’re using coarse salt, as fine salt can overwhelm the flavor. Alternatively, you can rinse the fish lightly before cooking.
• Undercooked Fish: Make sure to check the internal temperature; it should reach 145°F (63°C) for safe consumption.
• Crust Sticking: If the salt crust sticks, try letting the fish rest a bit longer before cracking the salt open. Using a fish spatula can also help lift it off gently.