Lavráki sto Aláti — Salt-Baked Sea Bass

Preheat your oven to 200°C (400°F). Ensure the sea bass is scaled and gutted, but leave the head and tail on. Pat it very dry with paper towels.

In a large bowl, combine the coarse sea salt with the egg whites. Mix thoroughly until the salt resembles wet sand and holds its shape.

Stuff the cavity of the sea bass with lemon slices and fresh rosemary sprigs. You can also add a few sprigs of fresh oregano.

Spread a layer of the salt mixture about 1 cm thick on a baking sheet lined with parchment paper, creating a bed for the fish. Place the fish on top of this salt bed.

Cover the entire fish with the remaining salt mixture, pressing firmly to create a solid, even crust. Ensure no part of the fish is exposed.

Bake in the preheated oven for 30-35 minutes, or until the salt crust is hard and golden brown. The cooking time will vary slightly depending on the size of your fish.

Remove from the oven and let it rest for 5-10 minutes. Use a hammer or the back of a spoon to crack open the hard salt crust. Carefully remove the crust in large pieces.

Gently lift the skin and top fillet from the fish. Discard the skin and bones. Serve the flaky white meat with a drizzle of Greek extra virgin olive oil and a sprinkle of fresh oregano.