Branzino al Sale (Mediterranean Sea Bass Roasted in a Salt Crust)

Original recipe by: Leslie Brenner

This classic Italian prep is absolutely my favorite way to enjoy branzino (Mediterranean sea bass — known in French as loup de mer). Order it in an Italian restaurant, and it will set you back a pretty penny (even forty or fifty bucks!). But making it at home is much easier than you might think — in fact, it’s nearly foolproof.

There are oodles of recipes out there for it. Some use egg white (or whites) to moisten the salt, but water works just as well. Some have you brush the fish with oil so the salt doesn’t stick to it, but I’ve never oiled and never had that problem. You can use whatever citrus or herbs you like to flavor the fish; I love the classic combo of lemon and thyme.

Have your fishmonger clean the fish, leaving on the head and tail. (Unless you’re squeamish and don’t want to see them — then ask to have them removed.)

The branzini (that’s the plural of branzino) I usually find …