Name: Whole Branzino Roasted in Salt
Yield: Makes 4 servings
Ingredients: 1 3-pound box coarse kosher salt; 5 (or more) large egg whites; 2 1- to 1 1/2-pound whole branzino, loup de mer, or sea bass, gutted; 8 fresh parsley sprigs; 2 fresh thyme sprigs; 4 thin lemon slices; 1 lemon; 1/4 cup finely diced celery; 1/4 cup finely diced cucumber; 1/4 cup finely chopped fresh parsley; 1/4 cup extra-virgin olive oil; 2 tablespoons drained small capers; 2 tablespoons sliced pitted brine-cured green olives (such as picholine); 3 cups arugula

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Whole Branzino Roasted in SaltPornchai Mittongtare

Roasting the fish in salt makes it very moist — without, surprisingly, making it taste too salty. The lemony salsa verde adds zing and freshness that contrast nicely with the roasted fish.

Ingredient tip:

The French call it loup de mer and the Italians call it branzino, but it's the same fish — Mediterranean sea bass.

Recipe notes

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