Whole Red Snapper (or other whole fish) in Salt Crust

Yield: about 2 servings (more with a larger fish)

Ingredients:

* Lemon slices

* Several sprigs of flat leaf parsley

* 1 sea bass or other suitable whole fish, about 1.5 pounds, cleaned and scaled

* 4 cups sea salt or kosher salt

* 3 egg whites

* Extra virgin olive oil

* Lemon wedges  

Instructions:

* Preheat the oven to 375 degrees.  Tuck the lemon slices and parsley sprigs into the cavity of the fish.  

* Combine the salt, egg whites, and 1/4 cup water in a bowl, mixing well until the salt has the consistency of damp sand.  (If the mixture feels too wet, add more salt; if too dry, stir in a bit more water).

* Line a large rimmed baking sheet (or any other baking dish) with foil or parchment paper.  Using half of the damp salt, form a bed for the fish. Place the fish on top, and pack the remaining salt over it to form a covering.

* Bake the fish to an internal temperature of 135 - 140 degrees, about 25 minutes.  (You can just poke an instant read thermometer right through the salt, into the fish).  Remove from the oven and let stand for 10 minutes.

* With the back of a wooden spoon, crack and remove the hard, pale brown crust of salt.  Remove the skin and fillet the fish.  Serve with your best olive oil and lemon wedges.