Salt Baked Branzino
Ingredients
- 12 ounces cherry tomatoes, preferably heirloom
- 1 tablespoon minced shallot
- 1/2 cup extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- Sea salt
- Freshly ground black pepper
- 6 large egg whites (about 3/4 cup), lightly beaten
- 7 cups kosher salt (about 2 1/2 pounds), plus more for seasoning
- 1/4 cup ground fennel
- 2 whole branzino (about 1 1/4 pounds each), cleaned
- 1 1/4 pounds zucchini
- 2 garlic cloves, thinly sliced
- 1/2 cup basil leaves, plus more for garnish
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