Branzino al Sale con Verdure di Stagione

Ingredients

• 1 piece Whole branzino (Mediterranean sea bass), cleaned and scaled
• 2 cups Coarse sea salt
• 2 tablespoons Olive oil
• 1 whole Lemon
• 1 sprig Fresh rosemary
• 1 sprig Fresh thyme
• 300 grams Seasonal vegetables (e.g., cherry tomatoes, zucchini, bell pepper, red onion)
• 1 teaspoon Black pepper

Instructions

1. 1

   Preheat the oven to 200 °C (390 °F).

2. 2

   In a bowl, combine the coarse sea salt with 2 Tbsp olive oil and the juice of half the lemon to create a moist salt mixture.

3. 3

   Place a sheet of parchment on a baking tray, spread a thin layer of the salt mixture, then lay the branzino on top; stuff the cavity with rosemary, thyme, and the remaining lemon halves.

4. 4

   Cover the fish completely with the remaining salt mixture, sealing it to form a crust.

5. 5

   On the same tray, toss the seasonal vegetables with olive oil, black pepper, and a pinch of salt, spreading them around the fish.

6. 6

   Bake for 30 minutes. Remove from the oven, crack the salt crust and gently lift the fish; transfer the fish to a serving platter and arrange the roasted vegetables beside it.

7. 7

   Drizzle the vegetables and fish with any pan juices and serve immediately.