Branzino al Sale

There is a long tradition in several parts of the Mediterranean of baking fish in a salt crust, and Liguria is one of those places. The salt acts as a sealant and allows the fish to become very moist without drying. For the most part, the salt flavor does not penetrate the fish, so what you are left with is perfect fish flavor. While this recipe is for sea bass, you may also use other good, high-quality fish with white flesh, such as dentex, striped bass, trout, hake, gilthead bream, sea br