Name: Salt-Baked Branzino
Yield: Makes 2 servings
Ingredients: 3 cups fine sea salt (1 3/4 lb), preferably unrefined; 2 to 4 large egg whites; 2 (1-lb) whole branzini (European sea bass) or small sea bass, cleaned, heads and tails left intact; 6 fresh parsley sprigs; 4 fresh rosemary sprigs; 2 garlic cloves, sliced; 4 lemon slices, halved; Special equipment: parchment paper

For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).

Cooks' notes:

• If your fish weighs slightly less or more than 1 pound, adjust cooking time accordingly. • Salt may turn golden at edges before fish is ready. If fish is not cooked through, return to oven.

Recipe notes

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.