Pesce Per Due

Name: Pesce Per Due
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 907 grams branzino, cleaned, head and tail left intact; 118 milliliters (about 4) egg whites; 1 clove garlic, slightly bruised; 2 slices lemon slices; 3 to 4 parsley stems; 2 sprigs rosemary; 710 milliliters fine sea salt

Pesce Per Due might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 2. One portion of this dish contains about 87g of protein, 11g of fat, and a total of 477 calories. Head to the store and pick up lemon, sea salt, garlic, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

In a bowl, combine the sea salt and the egg whites and mix well. The mixture should feel like wet sand.

Ingredients you will need

Egg Whites

Sea Salt

Equipment you will use

Bowl

Rinse and pat fish dry. Stuff the cavity of the fish with the rosemary, parsley stems, garlic, and lemon slices.

Ingredients you will need

Rosemary

Parsley

Garlic

Lemon

Fish

Sprinkle baking tray with sea salt. Trim a piece of parchment paper in the shape of the branzino, making the paper 1 inch larger all around than the fish.

Ingredients you will need

European Seabass