- 1 whole bronzino, approx 2 lbs
- ½ lemon
- 2 cloves of garlic
- 1 stem rosemary
- 2 stems basil, leaves picked off
- 1 large tomato, sliced
- 2 TB olive oil
Sea Salt Dough:
- 2 lb Rock Salt
- 1/2 lb kosher salt
- 1 cup AP flour
- 1/2 cup corn starch
- 3 large eggs, beaten
Clean and gut fish pat dry. Often you can buy your fish pre-cleaned, which is simpler, so if you have just pat the fish dry. Stuff with tomato slices, garlic cloves, basil leaves, rosemary, pepper and olive oil.
Put the whole fish in the fridge for 30 minutes to rest. Meanwhile, preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine the dry ingredients for the dough and add in the beaten eggs. Stir to combine. Move to fridge to rest 30 minutes.
On a piece of aluminum 2 times the length of the fish, spread a layer of dough to be 2/3 of an inch thick and about the size of the fish. Remove the fish from the fridge and carefully place it in the center of the dough. Gently add the rest of the dough on top of the fish so it is completely covered and all holes are patched. The fish should be completely ensconced in dough.
Roll the extra length of aluminum on the sides, folding onto itself to strengthen and stabilize the foil sheet when it goes to the oven. Carefully transfer the packet into the oven and bake, undisturbed for 15 minutes. Do not remove the wrapping to check the fish. Remove from oven and rest 5 minutes.
Carefully remove the foil and crack open the crust, lifting away salt crust in large pieces to expose the flesh of the bronzino. Remove skin, separate the loin and belly by scoring the middle bone of the fish and pull the flesh from the bones. Finish with Maldon salt and a high-quality olive oil.
This dish is great served with a glass of German Riesling, steamed fingerling potatoes, broccoli, sautéed brussels, or fresh salads.