Procedures

1. 1

   Preheat oven to 40°F. In a large bowl, whisk together egg whites and salt to form a coarse paste.

2. 2

   Lay out a baking sheet large enough to hold the two fish. Cover sheet with 1/4 inch layer of salt.

3. 3

   Lay fish on salt. Stuff each fish with 2 sprigs of rosemary, 1/4 cup of parsley, and 2 slices of lemon.

4. 4

   Pack remaining salt over top of fish until a sealed crust is formed. Bake fish until salt is golden and a thermometer inserted into the thickest part of the fish reads 135 degrees, about 20 minutes. Let fish stand 10 minutes.

5. 5

   To serve, crack open salt crust. Fillet fish and drizzle with olive olive. Season lightly with salt and pepper.