For this recipe, David Pasternack uses “unrefined” sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the
fish with an additive-free kosher salt.
It worked nicely but required more
egg whites (6 total).
Makes 2 servings.
- 3cups fine sea salt (1 3/4 lb), preferably unrefined
- 2to 4 large egg whites
- 2(1-lb) whole branzini (european sea bass) or small sea bass, cleaned, heads and tailsleft intact
- 6fresh parsley sprigs
- 4fresh rosemary sprigs
- 2garlic cloves, sliced
- 4lemon slices, halvedspecial equipment:parchment paper
DIRECTIONS Preheat oven to 400°F.
Place salt in a bowl and add egg whites1 at a time, stirring, until mixture looks like wet sand (the number will vary).
Rinse fish and pat dry. Place fishon a parchment-lined large bakingsheet and divide remaining ingredients between cavities of fish.
Firmly pat half of salt evenly over each fish to cover fish completely.
Bake fish in middle of oven until saltis just starting to turn golden at edges,15 to 18 minutes (see cooks’ note, below).
Crack salt away from fish and discard, then carefully lift fish from bones.
• If your fish weighs slightly less ormore than 1 pound, adjust cookingtime accordingly.
•Salt may turn golden at edges beforefish is ready. If fish is not cookedthrough, return to oven.