- 2 white fish such as red snapper or black sea bass (1-1.25 pound; whole fish, cleaned, scaled, gutted, with fins trimmed)
- 4.5 pounds salt
- 1 cup egg whites
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 tablespoons Herbes de Provence
- Olive oil
- Flaked Sea salt and fresh cracked pepper
Preheat oven to 200°C
In a large bowl, mix salt, egg whites, and herbes de Provence together. Squeeze some of the mixture in your hand and if it still crumbles apart, add a tablespoon of water at a time until the mixture can hold its form and is a moldable consistency.
On a large frying pan, spread out the salt mixture about ¼ inch thick in a shape slightly larger than the fish. Lay the fish on top of the salt and stuff with fresh rosemary, thyme, and sliced lemon.
Firmly pack the rest of the salt mixture on top of the fish, making sure not to get any salt in the interior cavities. Once the fish is completed covered in the salt mixture, place in the oven and bake for 25-30 minutes.
Break open the salt crust, and gently brush the salt from the fish. Remove fish from frying pan and discard skin and bones. Plate fish and top with olive oil, salt and pepper, and fresh squeezed lemon.
If making one fish, use 3 pounds of salt and 2/3 cup of egg whites. Reduce cooking time to 20 minutes as well.