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1
Prepare a medium-hot fire (425F) in a wood-fired oven or cooker.
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2
In a large bowl, mix 3 pounds of the salt and the egg whites together into a thick paste.
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3
Stir in the fennel seeds.
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4
Rinse the fish and pat dry.
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5
Measure and set aside 1 teaspoon of salt.
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6
Using the remaining salt, line a rimmed baking sheet with 1/2 inch of salt.
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7
Season the cavity of the fish with the 1 teaspoon salt and the peppercorns.
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8
Insert the garlic, herb sprigs, orange zest, and slices of orange into the cavity.
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9
Rub the fish with olive oil and place on the salt-lined baking sheet.
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10
Pat the salt paste over the fish to cover it about 1/2 inch thick.
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11
The tail does not need to be covered.
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12
Make sure the coating is even.
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13
Roast for 25 to 35 minutes, or until the crust is hard and golden.
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14
The timing depends on your oven, the type and size of fish youre using, and the temperature of the fish when it went into the oven.
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15
If youre not sure if the fish is done, break some of the salt away and check to see if the flesh pulls away from the bone.
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16
If it doesnt, leave it in the oven for a few more minutes.
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17
Remove the fish from the oven and let rest for about 15 minutes.
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18
Serve at the table.
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19
Gently crack the salt crust away from the fish with a meat pounder or the handle of your chefs knife.
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20
Have a bowl handy for the scraps of salt crust.
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21
Portion and serve the fish garnished with orange slices, with the tapenade alongside.
