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1
Preheat oven to 400u00b0F.
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2
Line a pan 2 to 3 inches longer than the fish with aluminum foil (I have used cookie sheets covered in aluminum foil with aluminum foil lips for larger fish).
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3
Pour the eggs whites into a large bowl. Add salt--goal is consistency of wet sand.
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4
Layer 1 to 2 inches in pan. Make this layer several inches larger than the fish.
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5
Rinse fish & pat dry, then lay onto salt.
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6
Sprinkle 1/2 T zest over area fish will rest.
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7
Stuff fish with herbs &/or diced lemon (pith removed from lemon first).
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8
Lay fish onto salt bed, laying so that abdominal incision is covered (to avoid being filled with salt).
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9
Pack wet salt mixture on & around fish. Pat down gently.
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10
Bake 40 minutes (I add 10 -12 minutes for each additional pound of fish).
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11
Remove from oven & let sit for 10 to 15 minutes (perfect for last minute table arranging).
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12
Crack the salt shell with a mallet or heavy spoon & peel off chunks of shell to expose the fish.
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13
Inhale! Admire the color of the fish (red snapper, sheepshead, strawberry grouper & Spanish mackerel all look brilliant) then lift top fillet from bone & serve (some small bone from fins will be in fillets). Don't forget the cheeks! Mmm!
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14
Lift tail to remove back bone (often with the head) to get to the other side.
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15
Clean up is to lift the foil & throw salt crust, bones & skin away.
