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- Preparing Time: 37 minutes
- Total Time: -
- Served Person: 6
- 2 egg whites
- 1 lemon, sliced
- 2 sprigs lemon thyme
- 1 (4 pound) striped bass, cleaned and scaled
- 4 pounds kosher salt
- Carbohydrate 2.1
- Cholesterol 205
- Fat 11.2
- Protein 58.6
- Sodium 121298
- Calories 354 calories;
Preheat oven to 475 degrees F (245 degrees C). Insert lemon and lemon thyme into the cavity of the fish. Mix salt and egg whites together in a large bowl. Spread 1/2 the salt mixture on a large baking sheet. Lay fish on top. Pour remaining salt mixture on top. Pack down tightly so fish is sealed in salt. Reduce oven temperature to 400 degrees F (200 degrees C). Bake fish in the preheated oven until an instant-read thermometer inserted through the salt and into the fish reads 120 degrees F (49 degrees C), 15 to 20 minutes. Cool fish for 2 minutes. Crack the salt coffin with a wooden spoon. Peel away the salt and discard. Transfer fish to a serving dish using 2 spatulas.
