About this recipe:Branzino (European sea bass) is very popular in Italy. In this chic and light recipe, it is cooked in a salt crust and served with a tasty orange sauce. A great fish dish to serve for special occasions such as Christmas eve, New Years eve or Valentines's day.
For the salt crust
zest from 1 orange, divided
1.8kg sea salt
2 egg whites
For the sea bass
2 sprigs rosemary
2 whole branzino or European sea bass
For the sauce
1/2 teaspoon sugar
1 teaspoon potato starch
2 tablespoons orange juice
7 or 8 tablespoons single cream
1 pinch salt, or to taste
freshly ground black pepper to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment paper.
Mix half of the orange zest with 1.8kg of sea salt and 2 egg whites; set aside.
Place one sprig of rosemary in the cavity of each fish. Cover the baking pan with a thick layer of prepared salt (using about half); lay the fish on top and cover with remaining salt. Press down on salt to make it compact.
Bake in preheated oven for 30 to 40 minutes.
For the sauce: Place remaining orange zest, sugar, potato starch, 2 tablespoons orange juice and cream. Season to taste with salt; stir with a whisk and cook on low heat for a few minutes to thicken slightly. Set aside.
Remove fish from oven; crack the salt crust and gently remove the fish. Discard head and tail, skin and bones. Arrange the fillets on a serving plate.
Serve with orange sauce and season with freshly grated black pepper.