Salt-Baked Fish

• 3 cups fine sea salt
• 1/2 cup egg whites (about 3)
• 1 2-pound whole branzino (or black sea bass, porgy, monkfish or lobster -- any fish that has a somewhat thick skin, won't fall apart easily and isn't too oily; tuna and salmon are too oily)
• 2 sprigs fresh rosemary
• 3 to 4 sprigs parsley
• 1 clove garlic, peeled and mashed
• 2 slices lemon

1. Preheat the oven to 400 degrees.
2. Combine the sea salt and egg whites until the mixture looks like wet sand.
3. Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture.
4. Put the branzino on a baking sheet.
5. Bake until the salt turns golden brown, about 15 minutes.
6. Place on a serving dish.
7. Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.

salt, egg whites, branzino, rosemary, parsley, clove garlic, lemon

Taken from cooking.nytimes.com/recipes/9190 (may not work)