Whole Branzino Roasted in Salt

Name: Whole Branzino Roasted in Salt
Yield: 4 Servings
Ingredients: 1 3-pound box coarse kosher salt; 5 (or more) large egg whites; 2 1-to 1 1/2-pound whole branzino, loup de mer, or sea bass*, gutted; 8 fresh parsley sprigs; 2 fresh thyme sprigs; 4 thin lemon slices; 1 lemon; 1/4 cup finely diced celery; 1/4 cup finely diced cucumber; 1/4 cup finely chopped fresh parsley; 1/4 cup extra-virgin olive oil; 2 tablespoons drained small capers; 2 tablespoons sliced pitted brine-cured green olives (such as picholine); 3 cups arugula

By Bruce Aidells and Nancy OakesPhotography by Pornchai Mittongtare

April 6, 2008

Image may contain Plant Food Spinach and Vegetable

Recipe notes