"Grilled" branzino with Edamame puree

[Photos 1 & 3 courtesy of Tom D.]

Heat the oven to maximum temperature, leaving the broiling pan inside to warm up as well. When hot, turn to broil, and take out the pan. Cover the cleaned and gutted fish in a layer of fine salt and put it salt-side down in the pan (the salt will keep it from sticking). Broil 8-10 minutes. Take out the fish, turn it over, cover the other side in salt and lay it back salt-side down. Broil another 8 minutes. The skin will have formed boils but should not stick. Served here with pureed Edamame beans (just boil ~5 minutes, then mix to a puree with a bit of cream) and extra-long Chinese string beans.