Branzino in the Salt Crust

For the branzino in salt crust, mix salt, flour and water until smooth, let rest for 10 minutes.

Wash the fish and rub it dry. Pluck the parsley and thyme, chop coarsely, mix with lemon juice, pepper, salt and olive oil. Fill the belly cavity of the fish with the spice mixture.

Divide the dough in half, roll out one half in an oval shape on the floured surface and place on a greased baking sheet. Place the fish on the dough and cover with the second rolled out half of the dough.

Press the edges firmly, prick the dough a few times with a fork. Cook in the oven preheated to 200 °C on the second rack from the bottom for 30 minutes.

For the garnish, boil a little lemon juice and fish stock, blanch the various vegetables in it until crisp.

Arrange the Branzino in the salt crust with the blanched vegetables and serve.

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