Italian seafood main course (Secondo di pesce)
A classic Italian way to bake fish that keeps it incredibly moist and gently seasoned. The salt forms a “sealed oven” around the branzino, so the flesh steams in its own ароматics—tender, clean, and restaurant-level simple.
Recipe video
Prep the fish (clean + dry).
Rinse the branzino quickly under cold water, then pat it very dry inside and out with paper towels. Dry skin matters: it helps prevent the salt crust from sticking too much and keeps the bake more even. If the fish isn’t already gutted, remove the innards (or ask the fishmonger). Leave the head and tail on—this protects the fillets.
Add aromatics (no extra salt needed).
Stuff the cavity with lemon slices, rosemary, and thyme/parsley. Add peppercorns if using. Don’t add salt inside—the crust will do the seasoning gently.
Make the salt “cement.”
In a bowl, mix coarse salt with egg whites. Stir until it looks like wet sand that clumps when squeezed. If it feels too dry to pack, add 1–2 tsp water; if too wet, add a bit more salt.
Build the crust on the tray.
Heat oven to 200°C / 390°F. Line a baking tray with parchment. Spread a base layer of salt mix (about 1–2 cm thick). Lay the fish on top. Pack the remaining salt mix all around and over the fish until fully covered, leaving no gaps. Press firmly—think “sandcastle.”
Tip: Keep the layer slightly thicker over the belly area.
Bake.
Bake for 25–30 minutes for a 1.0–1.2 kg / 35–42 oz fish. The crust will turn hard and lightly golden. If you have a thermometer, aim for 55–58°C / 131–136°F in the thickest part (through a small crack you make at the top).
Rest, crack, and fillet cleanly.
Rest 5–10 minutes. Use the back of a spoon or a small mallet to crack the crust. Lift off the top “lid” in big pieces. Peel away the skin (it should come off easily), then lift the top fillet away from the bones. Remove the backbone, then lift the second fillet. Drizzle with olive oil and serve with lemon.
