Salt-Roasted Fish2 (1- to 1 1/2-pound) or 1 (2-lb fish) whole branzino, sea bass, red snapper, trout or arctic char (gutted and scales removed)
6 fresh thyme sprigs
6 thin lemon slices
5 large egg whites
4 cups coarse kosher salt
Preheat oven to 400 degrees.
Rinse inside and outside of fish. Pat dry with paper towels. Stuff each fish cavity with 3 thyme sprigs and 3 lemon slices.
Whisk egg white in a large bowl. Mix salt into the egg whites until well-incorporated (texture should feel like wet sand). Press one-third of salt mixture onto 11×13 glass baking dish. Place fish on salt mixture in baking dish. Press remaining salt mixture over fish. Roast about 20 minutes for 1 pound fish; 25 minutes for 1 ½ pound fish; or 30 minutes for a 2 pound fish. Remove from oven and let stand 10 minutes.
Crack salt off fish and remove gently. Fish will be moist and delicate. Remove skin if desired. Fish will pull away easily from bones.