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1
Preheat oven to 400 degrees F.
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2
Lightly whip the egg whites and fold into the salt, mixing well until combined.
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3
The texture should be grainy but cohesive; add a little water if necessary.
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4
Press a 1/4-inch thick layer of the salt mixture onto a large baking sheet or casserole which will accommodate the fish.
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5
Stuff the cavity of each whole fish with fennel fronds, parsley, thyme, rosemary, garlic, and 2 lemon slices.
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6
Lay fish on top of salt and pack the remaining salt over fish to enclose completely.
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7
Roast until internal temperature reaches 135 degrees F, about 20 minutes.
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8
(There will be some carry over cooking even after you remove fish from oven.)
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9
While fish is cooking, prepare the salsa verde.
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10
Cut peel from lemon and divide segments into 4 pieces.
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11
In a bowl, combine lemon segment with celery, parsley, onion, cornishon, capers, green olives, if using, and olive oil.
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12
Let fish rest for 5 minutes after removing from oven.
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13
Crack open salt crust, and lift and discard layers of salt.
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14
Pull skin from top of each fish, and carefully lift top fillet from bones and transfer to serving plate.
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15
Lift and discard bones.
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16
Gently lift second fillet from skin and transfer to serving plate.
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17
Spoon salsa verde on or around fish fillets.
