Salt-Baked Branzino with Citrus, Fennel and Herbs

1. 1

   Preheat the oven to 350.

2. 2

   In a large bowl, mix the 6 pounds of kosher salt with the chopped parsley, cilantro and rosemary.

3. 3

   Add the egg whites and stir until the salt is evenly moistened.

4. 4

   Season the sea bass cavities with salt and fill them with the herb sprigs and the sliced lemon, orange and fennel.

5. 5

   Using half of the herbed salt mixture, form 2 mounds on each of 2 large rimmed baking sheets.

6. 6

   Pat each mound into a rectangular bed about 1/2 inch thick and the length and width of the fish.

7. 7

   Set each fish on a salt bed and cover with the remaining herbed salt, patting to enclose the fish completely.

8. 8

   Bake the fish in the oven for about 45 minutes, or until an instant-read thermometer inserted in the thickest part of the fish behind the head registers 135.

9. 9

   Using a wooden spoon, tap the salt to crack it; lift off the crusts in large pieces.

10. 10

    Carefully remove the fish skin and lift the fillets from the bones.

11. 11

    Transfer to a platter and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.