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Whole fish baked in a salt crust for perfectly steamed, moist flesh. This high protein mediterranean dish is a fresh, healthy family dinner that's dramatically presented at the table.
Preheat your oven to 425°F (220°C) with the rack in the center for even heat.
In a large bowl, mix 4 cups kosher salt and 3 egg whites until the texture feels like damp sand.
Place a thin layer of the salt mixture on a parchment-lined baking sheet, making a bed slightly larger than your fish.
Stuff the fish cavity with lemon slices, fresh parsley sprigs, and a few cracks of black pepper.
Lay the fish atop the salt bed, then cover completely with the remaining salt mixture, gently patting to seal with no gaps.
Bake for 30-35 minutes until the salt crust turns light golden and feels very firm when tapped.
Remove from oven and let rest 5 minutes, then carefully crack the crust with a spoon and peel it away, brushing off excess salt before serving the moist fish fillets.
