Ingredients

Makes 2 servings

　　3 cups fine sea salt

　　1/2 cup (about 4) egg whites

　　1 2-pound branzino, cleaned, head and tail left intact

　　2 sprigs rosemary

　　3 to 4 parsley stems

　　1 clove garlic, slightly bruised

　　2 lemon slices

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

In a bowl, combine the sea salt and the egg whites and mix well. The mixture should feel like wet sand.

　　

Step 3

Rinse and pat fish dry. Stuff the cavity of the fish with the rosemary, parsley stems, garlic, and lemon slices.

　　

Step 4

Sprinkle baking tray with sea salt. Trim a piece of parchment paper in the shape of the branzino, making the paper 1 inch larger all around than the fish. Place the fish on the parchment-lined tray and cover with the salt mixture, packing down tightly.

　　

Step 5

Place the tray in the oven and cook for 17 to 19 minutes. (When done, the salt should be golden brown around the edges.)