• Step 1

  Preheat oven to 450 degrees. Place 3 sprigs thyme, 4 slices lemon and 2 bay leaves in the cavity of each fish. Set aside.

• Step 2

  Make salt crust: Whip egg whites until soft peaks form; fold in salt. Season with pepper.

• Step 3

  Divide one-third of salt crust to form two "beds" for fish in baking sheet. Place fish on top of salt crust; be sure fish sits completely on top of salt crust.

• Step 4

  Cover each fish with remaining salt crust, spreading with spatula. Bake 20-25 min, until internal temp reaches 130 degrees. Check by inserting thermometer into thickest part of fish. Let rest at least 2 min.

• Step 5

  To serve: Crack salt crust with back of spoon and remove crust, dust excess salt off with pastry brush; discard. Peel off skin, if desired. Using a flexible spatula, run along the spine to separate the flesh from the bones, starting at the head. Remove the top fillet from the bones with spatula. Place on serving platter. Lift bones out in one piece. Remove the other fillet from pan with spatula. (Watch out for any small bones that might lurk in the fillets.)

This is a cooking technique. The salt mixture forms a crust which allows the fish to steam.

Note: When servings & ingredients are modified, nutrition & directions may vary.