Salt-baked Striped Bass with Herb Lemon Chile Sauce (Branzino Sotto Sale con Salmoriglio)

Salt-baked Striped Bass with Herb Lemon Chile Sauce (Branzino Sotto Sale con Salmoriglio)
Photo by Lisa Romerein

Ingredients

  • 2 teaspoons Diamond Crystal kosher salt
  • 6 to 8 sprigs fresh oregano
  • 6 to 8 sprigs fresh oregano
  • 6 to 8 sprigs flat-leaf parsley
  • 1 ½ tablespoons extra-virgin olive oil
  • 6 to 8 sprigs flat-leaf parsley
  • 6 to 8 sprigs fresh thyme
  • + 75 more ingredients
    • 1 lemon, thinly sliced
    • 2 small fresh or dried hot red chiles, such as peperoncini or Thai, minced or sliced
    • 8 large egg whites
    • For the fish
    • 1 ½ tablespoons extra-virgin olive oil
    • 2 teaspoons Diamond Crystal kosher salt
    • 1 ½ tablespoons finely chopped flat-leaf parsley
    • For the fish
    • 4 medium garlic cloves, peeled and sliced
    • 6 pounds Diamond Crystal kosher salt (see Notes)
    • 6 pounds Diamond Crystal kosher salt (see Notes)
    • 4 medium garlic cloves, peeled and sliced
    • ½ cup freshly squeezed lemon juice
    • 1 ½ tablespoons finely chopped flat-leaf parsley
    • 6 to 8 sprigs fresh thyme
    • 2 small fresh or dried hot red chiles, such as peperoncini or Thai, minced or sliced
    • 1 ½ tablespoons finely chopped flat-leaf parsley
    • 1 ½ tablespoons finely chopped fresh oregano
    • 6 pounds Diamond Crystal kosher salt (see Notes)
    • 1 large garlic clove, minced
    • 1 ½ tablespoons finely chopped flat-leaf parsley
    • 2 whole fresh striped bass (each about 3 lbs.; see Notes), cleaned and scaled, fins trimmed and tails trimmed to 1 in.
    • 1 lemon, thinly sliced
    • ¾ cup extra-virgin olive oil
    • 6 to 8 sprigs fresh oregano
    • 6 to 8 sprigs fresh thyme
    • 2 whole fresh striped bass (each about 3 lbs.; see Notes), cleaned and scaled, fins trimmed and tails trimmed to 1 in.
    • ½ cup freshly squeezed lemon juice
    • 2 teaspoons Diamond Crystal kosher salt
    • For the fish
    • 1 ½ tablespoons extra-virgin olive oil
    • 1 large garlic clove, minced
    • ¾ cup extra-virgin olive oil
    • 1 large garlic clove, minced
    • For the fish
    • 1 large garlic clove, minced
    • 8 large egg whites
    • 8 large egg whites
    • 2 teaspoons Diamond Crystal kosher salt
    • 6 to 8 sprigs flat-leaf parsley
    • 2 whole fresh striped bass (each about 3 lbs.; see Notes), cleaned and scaled, fins trimmed and tails trimmed to 1 in.
    • ½ cup freshly squeezed lemon juice
    • 2 teaspoons Diamond Crystal kosher salt
    • 2 small fresh or dried hot red chiles, such as peperoncini or Thai, minced or sliced
    • 4 medium garlic cloves, peeled and sliced
    • 4 medium garlic cloves, peeled and sliced
    • ½ cup freshly squeezed lemon juice
    • 1 ½ tablespoons finely chopped fresh oregano
    • 8 large egg whites
    • 2 whole fresh striped bass (each about 3 lbs.; see Notes), cleaned and scaled, fins trimmed and tails trimmed to 1 in.
    • 1 large garlic clove, minced
    • 2 small fresh or dried hot red chiles, such as peperoncini or Thai, minced or sliced
    • ¾ cup extra-virgin olive oil
    • 6 to 8 sprigs fresh thyme
    • 2 small fresh or dried hot red chiles, such as peperoncini or Thai, minced or sliced
    • 1 ½ tablespoons finely chopped fresh oregano
    • 6 to 8 sprigs fresh oregano
    • 1 ½ tablespoons finely chopped fresh oregano
    • 1 ½ tablespoons finely chopped fresh oregano
    • 6 pounds Diamond Crystal kosher salt (see Notes)
    • 6 to 8 sprigs flat-leaf parsley
    • For the salmoriglio
    • For the salmoriglio
    • For the salmoriglio
    • For the salmoriglio
    • ¾ cup extra-virgin olive oil
    • 1 lemon, thinly sliced
    • 2 teaspoons Diamond Crystal kosher salt
    • 1 ½ tablespoons finely chopped flat-leaf parsley
    • 1 large garlic clove, minced
    • 1 lemon, thinly sliced
    • 1 ½ tablespoons finely chopped fresh oregano
    • 1 ½ tablespoons finely chopped flat-leaf parsley
    • 1 ½ tablespoons extra-virgin olive oil
    • 2 small fresh or dried hot red chiles, such as peperoncini or Thai, minced or sliced

1. Preheat oven to 425°. Move rack to middle of oven. Stuff cavity of each fish with herb sprigs and slices of lemon and garlic, dividing evenly. Coat fish with olive oil. 2. In a very large bowl, combine salt with egg whites and 2 cups water. Mix with your hands, then add in another 2 cups water...

View full recipe at My Recipes

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