Salt Baked Fish and Escabechi

1 whole fish (such as sea bass, snapper,
or trout), gutted and scaled

4 cups coarse sea salt

2-3 egg whites

Ginger, peeled and sliced

Fresh herbs, thyme and rosemary

Olive oil for drizzling

Step 1
Preheat your oven to 400°F
Step 2
Rinse the fish under cold water and pat it dry with paper towels. Make sure the fish
is completely dry before proceeding.

Step 3
In a large mixing bowl, combine the coarse sea salt and egg
whites. Mix well until the salt becomes moist and resembles
wet sand.
Step 4
Spread a thin layer of the salt mixture on the bottom of a
baking dish or roasting pan.
Step 5
Stuff the cavity of the fish with fresh herbs and ginger
slices. This will infuse the fish with aromatic flavors.
Step 6
Place the fish on top of the layer of salt in the baking dish.
Step 7
Cover the fish completely with the salt mixture, making
sure it is evenly spread and packed tightly. The salt crust
will help retain moisture and flavor while cooking.
Step 8
Place the baking dish in the preheated oven and bake for
about 20-25 minutes, depending on the size of the fish.
The fish is done when the flesh is opaque and flakes easily
with a fork.
Step 9
Once cooked, carefully remove the baking dish from the
oven. Use a spoon or knife to crack open the salt crust. Do
this in front of your guests for a wow moment.