Salt-Baked Branzino with Citrus, Fennel and Herbs
Manhattan club and restaurant manager 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. Artan grew up in an old walled port town called Ulcinj, known for harboring pirates in the late Middle Ages, where as a kid he ate plenty of salt-baked branzino. The salt crust seals in moisture, gently infusing the fish with the bright flavors of parsley, cilantro and rosemary. More Healthy Fish Dishes
There isn't much wine imported to the U.S. from Montenegro, but its coastline lies just across the Adriatic from Italy's Apulia region, which produces terrific, crisp whites that will pair very well with this elegant white-fleshed fish dish.