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Home > Restaurants > Recipes > Salt-Baked Branzino

Salt-Baked Branzino

Provided by: Chefs Jody Williams, Rita Sodi
Served at: Via Caroda

  • Type of Dish: Main Courses
  • Servings: 4
  • Cuisine: Italian
  • Reader Rating: Write a Review

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2–2˝lb. whole branzino gutted, scaled, gills removed (ask your fishmonger)

1 lemon

1 small bunch fresh thyme

2 bay leaves

3 large free-range-egg whites

3 lbs. sea or kosher salt

2 tbs. fennel seeds


Preheat oven to 400 degrees. Rinse the fish, pat dry with a paper towel, and place 2 lemon slices (save the rest of the lemon to serve with the fish), thyme sprigs, and bay leaves inside the fish cavity. In a large bowl, froth the egg whites, and add all the salt and fennel seeds. With your hands, incorporate the salt and seeds into the egg whites until it has the consistency of wet sand. In a roasting pan, place roughly 1/3 of the salt mixture to create a bed a little larger than the fish. Place the fish on the salt bed and use the rest of the salt to cover it head to tail. Pack the salt down to keep it in place. Bake for 45 minutes until done, and allow the fish to rest for 10 minutes before cracking the salt crust with something heavy. Remove the crust and carefully lift the whole fish onto your serving platter. Serve with lemon. (Published 2014)