-
1
Preheat oven to 400 degrees F (200 degrees C).
-
2
Pour the containers of Diamond Crystal(R) Kosher Salt into a large mixing bowl. Add egg whites. Mix well with your hands or by blending with two spoons until the texture resembles moist sand.
-
3
Layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. Salt should be about 1/2-inch thick.
-
4
Place the lemon slices edge to edge on top of the salt. You don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. Save extra lemon slices for serving and garnish.
-
5
Rub the fish fillets with olive oil on both sides, and season well with Diamond Crystal(R) Kosher Salt and pepper.
-
6
Arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base.
-
7
Arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. Again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor.
-
8
Pour the rest of the salt mixture evenly onto the dill, smoothing carefully. Make sure all corners are covered; pat firmly to ensure a proper seal with no cracks.
-
9
Place in middle rack of oven and bake for 15 minutes.
-
10
Let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open.
-
11
Cut each fillet in half. Serve with remaining lemon slices and fresh, chopped dill.
