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Salt Crusted Branzino | SALT Series

Salt Crusted Branzino | MasterClass: Fish Technique Using SALT

Steven Pennington
Cooking fish to the maximum moistness level possible
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Course Fish Cookery
Cuisine French


  • Kosher Salt 4 Cup
  • Whites - ONLY 6 Egg


  • Smoked SALT (/ Link Below) 2 T
  • Fennel Seed 2 teaspoon


Fish Ingredients Prep

  • 6 EGGS: Separate the egg whites from the egg yolks into different bowls. Keep the yolks and set them aside. ( Make Hollandaise sauce with the yolks. Link Below)
  • Whip the egg whites into soft peaks using a whisk or hand mixer. Eggs closer to room temp will incorporate air quicker, which is the point of whipping the eggs.
  • Start adding the measured Kosher salt to the 6 whipped egg whites, plus the smoked salt,

Cooking The Fish

  • Preheat Oven To 450 degrees
  • Using an oven-safe baking dish. Add ⅓ of the salt/seasoning mix to the bottom of your bakeware dish. Spread out enough salt mix to cover the length of the fish.
  • Fill the fish cavity with sliced oranges or slices of Lemon, along with fresh parsley and fennel seeds. ( Crush the fennel seeds to add more flavor, there's an augment to not crush the fennel seeds as well. Depends on how much fennel flavor you want)
  • Place the fish, with head upward. Place on top of the ⅓ of salt/whipped-egg-whites
  • Add the remaining salt/egg-whites to the top part of the fish. Cover with as much as you like. Some people like keeping the head uncovered for preparation.
  • Using a spatula, you can add designs to the salt cast before cooking.
    Idea being adding scales like fish have for presentation.


Keyword salt cast fish, Salt Crusted Branzino | MasterClass: Fish Technique Using SALT, salt crusted fish
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