Branzino in the Salt Crust Italian Style

For the branzino in the salt crust Italian style, remove the branzino from the gills and wash well inside. Cut the fennel and celery into large cubes and mix with chopped garlic, lemon thyme, bay leaves and olive oil. Fill the belly and the mouth of the fish with this mixture. Mix well the sea salt with the egg white in a bowl.

Line a baking sheet with aluminum foil and apply a thin layer of salt mixture the length of the fish. Place the fish on top and wrap well with the remaining salt. Bake in the preheated oven at 200°C for about 30 minutes. Serve the fish in the crust. Open the salt crust only at the table and carve the branzino. Wash the vegetables and cut them into small cubes. Remove the gills from the fish and rinse well. Mix the cut vegetables with the aromatic herbs and olive oil and fill the belly and the mouth of the fish with the mixture.

In a bowl, mix the sea salt with egg white. Line a baking tray with aluminum foil and apply a thin layer of salt mixture along the length of the fish. Place the stuffed fish on top and wrap well with the remaining salt mixture. Bake in the preheated oven at 200°C for about 30 minutes. Then serve the branzino in the salt crust.

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