Branzino in the Salt Crust with Artichokes

For the Branzino in the salt crust with artichokes on a tray, place the gutted and thoroughly washed but unscaled Branzino on a bed of salt and cover completely with plenty of sea salt. Place the fish in the preheated oven at about 180°C for about 30-35 minutes. In the meantime, remove the hard shells from the artichokes, scrape out the hay from the inside and place them in lemon water until further use.

Then slice the artichokes, sauté them in olive oil, add the tomatoes and boil everything down briefly. Finish with herbs and a dash of good olive oil. At the table, remove the salt from the fish, take off the fillets and drizzle with a dash of olive oil.

Preparation Tip:

This recipe is provided by: Rosemarie Trabelsiwww.latorre.at

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