1 whole Sea Bass (approx. 2 to 2.5 lbs), scaled and gutted
1 bunch fresh Parsley
1 bunch fresh Thyme (about 8-10 sprigs)
1 Lemon, thinly sliced
4 cloves Garlic, smashed
2 tablespoons Extra Virgin Olive Oil, for serving
4 cups Coarse Kosher Salt
3 large Egg Whites
1/3 cup Water
Instructions
Preheat oven to 400°F (200°C). Line a heavy-duty baking sheet with parchment paper.
Rinse the sea bass inside and out and pat completely dry with paper towels.
Stuff the cavity of the fish with parsley, thyme, lemon slices, and smashed garlic.
In a large bowl, mix the coarse salt, egg whites, and water with your hands until it has the consistency of wet sand.
Spread about a third of the salt mixture on the parchment paper to create a bed for the fish.
Place the fish on the salt bed and cover it completely with the remaining salt mixture, packing it into a 1/2-inch thick shell. Ensure there are no gaps.
Bake for 20-25 minutes, until the crust is hard and lightly golden.
Remove from the oven and let it rest for 10 minutes.
Firmly tap the crust along the side of the fish with the back of a spoon to crack it. Lift off the top crust, brush away any loose salt, and serve the fish drizzled with olive oil.
Notes
Ensure your fish is bone dry before packing on the salt crust. This is the most critical step for preventing the crust from sticking to the skin.