A favourite on chef tables along the Aegean coast, salt-crusted fish is made by baking sea bass inside a shell of coarse salt, cooking it in its own steam. Packing the shell to an even thickness is the key to distributing heat evenly through the fish.
Mix the coarse salt with the egg whites until it reaches the texture of damp sand.
Fill the sea bass with fresh thyme, lemon slices and bay leaves.
Spread half the salt on a baking tray, place the fish on top, and fully cover with the remaining salt.
Bake in a preheated oven at 220 degrees for 35 minutes.
Crack the salt shell, remove the fish, and let rest for 10 minutes.
Pack the salt shell to an even thickness over the fish; thin spots crack during baking and let the steam escape. Allergens: contains egg.
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