For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).

　　

Ingredients

Makes 2 servings

　　3 cups fine sea salt (1 3/4 lb), preferably unrefined

　　2 to 4 large egg whites

　　2 (1-lb) whole branzini (European sea bass) or small sea bass, cleaned, heads and tails left intact

　　6 fresh parsley sprigs

　　4 fresh rosemary sprigs

　　2 garlic cloves, sliced

　　4 lemon slices, halved

　　Special equipment: parchment paper

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Place salt in a bowl and add egg whites 1 at a time, stirring, until mixture looks like wet sand (the number will vary).

　　

Step 3

Rinse fish and pat dry. Place fish on a parchment-lined large baking sheet and divide remaining ingredients between cavities of fish.

　　

Step 4

Firmly pat half of salt evenly over each fish to cover fish completely.

　　

Step 5

Bake fish in middle of oven until salt is just starting to turn golden at edges, 15 to 18 minutes (see cooks' note, below).

　　

Step 6

Crack salt away from fish and discard, then carefully lift fish from bones.

　　Cooks' notes:

　　• If your fish weighs slightly less or more than 1 pound, adjust cooking time accordingly. • Salt may turn golden at edges before fish is ready. If fish is not cooked through, return to oven.