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Celebrate your fresh catch in a new way. Wood-fired and baked in a salt crust, this fish is tender and naturally delicious. A delicate seasoning of fresh herbs and citrus make this deep water swimmer a surefire winner.
2 (1.5 lb) whole branzino
10 Sprig fresh thyme
2 Whole lemons, divided
10 egg whites
5 Cup Fine sea salt, such as Jacobsen
Olive oil
: 500 ˚F
2 (1.5 lb) whole branzino
10 Sprig fresh thyme
2 Whole lemons, divided
10 egg whites
5 Cup Fine sea salt, such as Jacobsen
: 450 ˚F
: 140 ˚F
As Needed Olive oil