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Branzino al Sale

Sea Bass in a Salt Crust

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This has evolved into a recipe that has become something of a national Italian dish, but my version is the one I learned to make on the beautiful island of Sardinia, and it has never let me down.

Ingredients

  • 1 sea bass, weighing about 800 g/1 ¾ lb
  • 6 fresh sage leaves

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Prepare the fish by gutting and scaling it, then rinse it thoroughly and pat it dry inside and outside.
  2. Chop all the herbs finely and divide them in half. Mix one half with the lemon zest and the garlic.

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