Whole Branzino Roasted In Salt Recipes

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Roasted Branzino with Lemon and Thyme image

Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 5

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Estimated Reading Time 6 mins

  • 1. Preheat oven to 350oF. Trim off the tail end of the fish, if necessary, to the length of the gratin dish.
  • 2. In a large mixing bowl, combine the salt and egg whites and mix with your hands until the combination has the feel of wet sand. To ensure that you have added the right amount of egg whites, grab a handful of the mixture, squeeze it, then let it go. It should fall back into the large bowl without any of it sticking to your hand. If it sticks to your hand, incorporate more egg white.
  • 3. Overlap, or “shingle,” the lemon slices, then add the lemon and the fennel into the fish’s cavity until the branzino assumes its natural shape. Pack the gratin dish or oval roaster with a 1/3-inch-thick layer of the salt-egg white mixture. Place fish on the bed of salt-egg white mixture, and cover it with more of the mixture, gently patting it down into an even 1⁄2-inch layer that envelopes the fish. Fill in any cracks in the salt crust. Transfer the gratin dish or oval roaster to the oven and bake for 20 minutes. Remove the fish from the oven when a thermometer inserted through the crust into the thickest part of the fish registers 125°F.
  • 4. After removing the fish from the oven, let it rest for 5 to 10 minutes but not longer. Use a serrated knife to slice around the circumference of the crust, carefully avoiding cutting into the fish. Lift the salt crust off. Transfer the fish onto a kitchen towel placed on the cutting board. Dust off any residual salt from the fish and cutting board. Transfer the fish onto two layers of paper towels on the cutting board to allow for ease of maneuvering the fish.
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