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Salt

Slide 2 of 11

Salt-Baked Branzino with Citrus, Fennel and Herbs

Artan Gjoni loves this succulent fish recipe from his native Montenegro, a coastal country in the former Yugoslavia that harvests both fish and salt from the Adriatic Sea. The salt crust seals in moisture, gently infusing the fish with the bright flavors of parsley, cilantro and rosemary.

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