WHOLE BRANZINO ROASTED IN SALT
Steps:
- For fish:
- Preheat oven to 400°F. Stir salt and 5 egg whites in large bowl, adding more egg whites as needed to form grainy paste. Press 1/4-inch layer of salt mixture (large enough to hold both fish) onto large rimmed baking sheet. Stuff cavity of each whole fish with half of herb sprigs and lemon slices. Place fish atop salt mixture on baking sheet. Pack remaining salt mixture over fish to enclose completely. Roast until thermometer inserted into thickest part of fish registers 135°F, about 20 minutes. Let stand 10 minutes.
- Meanwhile, prepare salsa verde:
- Using small sharp knife, remove peel and white pith from lemon. Working over bowl, cut between membranes to release segments. Cut each segment into 3 pieces. Add lemon pieces and next 6 ingredients to bowl.
- Using back of large spoon, gently crack open salt crust on fish. Lift and discard salt layer. Pull skin from top of 1 fish. Carefully lift top fillet from bones and transfer to plate. Lift and discard bones. Gently lift second fillet from skin and transfer to second plate. Repeat with second fish for a total of 4 plates.
- Spoon salsa verde over fish, leaving juices in bowl. Add arugula to bowl; toss to coat. Divide among plates.
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jerry sjomeling
[email protected]I love this recipe because it's so easy to make and always turns out great. I've made it several times for friends and family and they all rave about it. The fish is always cooked perfectly and the salt crust is a great way to add flavor.
Tookid Sympathy
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the salt crust gives it a delicious flavor. I highly recommend this recipe.
Leah Mcgahey
[email protected]This recipe is a great way to cook fish. The salt crust keeps the fish moist and flavorful. I served it with a lemon caper sauce and roasted vegetables. It was a delicious and elegant meal.
chico sanchez
[email protected]I'm not a big fan of fish, but I loved this recipe. The salt crust really helped to enhance the flavor of the fish and the crispy skin was amazing. I will definitely be making this again.
Manding Dabo
[email protected]I made this recipe for a dinner party and it was a huge success. The fish was cooked perfectly and the salt crust gave it a beautiful golden brown color. I highly recommend this recipe.
8vo skag
[email protected]This recipe was delicious! The fish was cooked perfectly and the salt crust added a wonderful flavor. I served it with roasted vegetables and a lemon caper sauce. Everyone loved it!
Megan Adamson
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the salt crust gives it a delicious flavor. I highly recommend this recipe.
Islam Zada
[email protected]This recipe is a keeper! The fish was so moist and flavorful. I loved the crispy skin and the salt crust really enhanced the flavor of the fish. I will definitely be making this again.
sanaa alo
[email protected]I love this recipe because it's so easy to make and always turns out great. I've made it several times for friends and family and they all rave about it. The fish is always cooked perfectly and the salt crust is a great way to add flavor.
Sodaif Jan
[email protected]This is a great recipe for a special occasion. The fish is impressive and the salt crust adds a touch of elegance. I served it with roasted vegetables and a lemon caper sauce. Everyone loved it!
Alex On60fps
[email protected]I was hesitant to try this recipe because I've never cooked a whole fish before, but I'm so glad I did! It was easier than I thought and the results were amazing. The fish was cooked evenly and the salt crust gave it a delicious flavor. I'll definite
MD. Ismile
[email protected]This recipe was an absolute delight! The fish was cooked to perfection - flaky and moist with a crispy skin. The salt crust added a wonderful flavor and kept the fish incredibly juicy. I will definitely be making this again.