b'Salt-Crusted BranzinoMICHAEL GALATAServes 22 whole branzino (1V to 2 pounds total), gutted, scaled, cleaned and filleted at the fish market (4 fillets)3 tablespoons Pompeian Extra Virgin Olive Oil (more if necessary), plus additional to serve at the tableCoarse sea salt, for seasoning the uncooked fillets 1 zucchini, sliced thinly into chips2 basil leaves4 leaves romaine lettuce6 egg whites2V cups kosher salt3 lemons, quarteredPreheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.Rub the fish liberally with the oil and season with a pinch of sea salt.Place a fillet skin side down on the parchment paper. Arrange 4 zucchini slices shingle style on top of the fillet and add a leaf of basil. Cover the fish with a second fillet; the second fillet should be skin side up. Place 2 romaine leaves, crisscrossed, on top of the fish. Repeat this process with the remaining 2 fillets.Whip the egg whites in a mixing bowl, adding the kosher salt slowly until you have achieved the consistency of wet sand. Cover each pair of fillets with a layer of the egg white-and-salt mixture, packing it tightly and forming it into a large oval shape around the fillets. Place the fish in the preheated oven for 12 minutes. Remove from the oven and let rest for 2 minutes.Using a fork, pop off the crust from one corner of each of the pairs of filletsit should come off easily in one piece. Discard the crust and the romaine leaves.The fillets may be served with or without the skin. Serve the fish with the zucchini slices, lemon quarters and other accompaniments of your choice; have extra olive oil at the table.CHEF STELLINOS SUGGESTED WINE PAIRING:CaMontini Pinot Grigio 48'