This photo shows both the salt crust and the finished dish.

Branzini, or Mediterrean sea bass, is popular throughout Italy.  It is a firm white-fleshed fish with a mild flavor.  Branzini baked in a salt crust traps the moisture in the fish and is best served simply with a drizzle of Rao’s imported Italian extra virgin olive oil and freshly squeezed lemon.

• 1 whole branzini, cleaned with head and tail intact
• 2 lbs coarse salt
• 1 egg white
• ¼ cup water
• Lemon
• Rao’s extra virgin olive oil
• Salt and pepper to taste

Preheat the oven to 425 degrees.  Rub the fish with Rao’s extra virgin olive oil and sprinkle with salt and pepper.  Place the branzini on a baking dish.  Mix the kosher salt, egg white and water together.  Pack the salt mixture around the fish completely.  Bake for 20 minutes until salt crust is hardened and begins to turn color.  To serve, open the salt crust and transfer the fish filets to a serving plate.  Drizzle with Rao’s olive oil and fresh lemon juice.

• 2 cups sliced fresh fennel bulb
• 1 cup all-purpose flour
• 6 large pieces fillet of sole, about 2 pounds
• ¾ cup vegetable oil
• 6 tablespoons unsalted butter
• 1 cup dry white wine
• 1 cup chicken broth
• Juice of 1 and ½ lemons
• Salt and pepper to taste

Place fennel in a small pan of rapidly boiling water.  Boil for about 3 minutes or until fennel is tender but still crisp.  Drain and refresh under cold running water.  Pat dry.

Lightly dredge the fish in the flour, shaking off any excess.

Heat oil in a large saute pan over medium heat.  Saute the fish for about 3 minutes or until lightly golden.

Drain all oil from the pan.  Add 2 tablespoons butter.  When melted, add wine, broth, and lemon juice** and bring to a boil.  Lower heat and add fennel and salt and pepper.  Simmer for 2 minutes.

Using a slotted spoon, remove fish and fennel from the pan and transfer to a large, warm serving platter.

Return pan to high heat and whisk in remaining butter.  Boil for about 1 minute or until sauce has thickened slightly.  Pour over fish and fennel and serve.

Serves 6

**FOR A QUICK AND EASY ALTERNATIVE:

Replace wine, broth, and lemon juice with a jar of Rao’s Seafood Salad Marinade.

• 6 lobster tails
• 1 ½ cups Rao’s Extra Virgin Olive Oil
• 12 large shrimp, peeled and deveined, butterflied, tails removed
• 12 littleneck, cherrystone or manila clams, well washed
• 1 ½ cups dry white wine
• 1 ½ teaspoons minced garlic
• 2 cans of Rao’s Imported Canned Italian Tomatoes
• 1 cup bottled clam juice
• ½ teaspoon dried oregano
• Pinch dried red-pepper flakes
• Salt and Pepper to taste

1. Remove lobster meat from tails. Cut into chunks.

2. Heat oil in a large, deep Dutch oven over high heat. When oil is very hot but not smoking, add the lobster. After lobster is seared, add shrimp and clams. Sauté for about 4 minutes or until lobster and shrimp are opaque, and clams have begun to open. Remove shellfish from pan and drain off excess oil.

3. Return pan to medium-high heat. Stir in wine, garlic and bring to a boil. Stir in tomatoes, clam juice, oregano, pepper flakes and again bring to a boil. Lower heat and allow to simmer about 10 minutes or until flavors have blended and sauce has thickened slightly. Return shellfish to the pan and cook to heat through. Taste, adjust seasoning with salt and pepper, and serve.

Serves 6

**FOR A QUICK AND EASY ALTERNATIVE:

Substitute Rao’s Arrabbiata Sauce for tomatoes, garlic, oregano and red-pepper flakes.