Ingredients
9 cups coarse salt
5 large egg whites
1 (2-pound) striped bass, scaled and cleaned
6 sprigs fresh dill
6 sprigs fresh flat-leaf parsley
1 lemon, sliced crosswise into 1/4-inch-thick rounds
Freshly ground pepper
Herb Remoulade, for serving
Preparation
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together salt and egg whites until well combined. Spoon 3 cups of the salt mixture on prepared baking sheet to make a bed for the fish. Place fish on top of salt mixture and place half of the dill, parsley, and lemon inside the cavity of fish. Top fish with remaining dill, parsley, and lemon; cover with remaining salt mixture, mounding on top and keeping the shape of the fish, leaving the tail exposed.
Transfer fish to oven and bake until salt becomes light golden, 35 to 40 minutes. Using the back of a spoon, gently crack salt crust to expose fish; brush off remaining salt and transfer to a serving platter. Serve immediately with remoulade.
