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).
Recipe information
Yield
Makes 2 servings
Ingredients
3
2 to 4
2
6
4
2
4
Need to make a substitution?
Preparation
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.