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Branzino is one of the most delicious and mild fish. It goes by many names, including European sea bass, spigola and lubina. This method of baking fish is surprisingly simple, and the fish is not as salty as you might think. In fact the skin of the fish protects the fish from becoming overly salty, and it because it it sealed with the herbs, the flavor is outstanding. Give it a try!
4 egg whites
2 cups Kosher salt
2 whole branzino, cleaned and scaled
Fresh thyme, sage, rosemary
Beat the eggs until stiff peaks form. Fold in the salt. On a parchment lined cookie sheet, spread about 1/3 of the egg and salt mixture lay the fish on top. Stuff each fish with herbs and lemon slices. Cover the fish completely with remaining salt and egg mixture, smoothing it out so there are no peaks. Bake at 425 degrees for 25-30 minutes or until the crust is a deep golden brown.