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.