Whole Roasted Fish In A Salt Coffin

• 1 4-5 lb. fresh whole fish, cleaned and scaled, such as trout, striped bass or small salmon.
• 4 lbs. Kosher salt
• 2 egg whites
• 2 large sprigs lemon (or regular) thyme
• 1 lemon

1. Technique:
2. preheat oven to 475 degrees Fu0b0
3. rinse and pat dry your fish
4. insert thyme and slices of lemon into the cavity of the fish (season cavity only)
5. in a large mixing bowl, mix salt and egg whites until well incorporated
6. on a large sheet pan, spread half of the salt mixture and lay the fish across ensuring the salt will encompass the entire fish
7. pour the remaining salt on top of the fish and pack down
8. put the fish in the oven: turn down the temperature to 400 degrees Fu0b0
9. the general rule is to cook the fish for 10 minutes for every inch of thickness the fish is at it's thickest point
10. Presentation:
11. Let the fish cool for 2 minutes and then crack the coffin with a wooden spoon. Peel away the salt and remove the fish from the coffin. Place on a serving dish and dress with a flavorful E.V.O.O.

whole fish, kosher salt, egg whites, lemon, lemon

Taken from www.epicurious.com/recipes/member/views/whole-roasted-fish-in-a-salt-coffin-50004090 (may not work)