Pesce Al Sale

• 6 None large egg whites
• 6.6 lbs coarse rock salt
• 2 None lemons, sliced
• 1 bunch fresh oregano sprigs
• 1 (5.5 lb) whole snapper, scaled and gutted
• None None extra virgin olive oil, to serve

1. Preheat oven to 450u0b0F. Line a baking tray with 2 sheets of baking paper.
2. Whisk egg whites until lightly foaming. Add salt and stir to combine. Spread 1/3 of salt mixture over baking tray to cover well. Lay some lemon slices and a couple of oregano sprigs under where fish will lay. Place fish on top and fill cavity with more oregano and lemon. Season with pepper to taste. Place remaining lemon slices and oregano on top of fish. Pile remaining salt on top of fish and pack well to ensure fish is covered and crust has no holes. Bake for 30-35 mins, until crust is golden brown.
3. Remove from oven and crack away top of crust to reveal fish. Brush away salt granules with a pastry brush then drizzle with extra virgin olive oil. Serve.

egg whites, salt, lemons, oregano sprigs, snapper, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36346 (may not work)