8 cups (2 litres) coarse salt

1/2 cup (125 ml) flour

6 egg whites

1/4 cup (60 ml) water

3 sprigs fresh thyme

3 sprigs fresh dill

3 bay leaves

3 slices lemon

1 whole fish (red snapper, striped bass or other), about 3 lbs (1.5 kg) with its scales (see note below)

Lemon juice

With the rack in the middle position, preheat the oven to 230 °C (450 °F). Line a large baking sheet with parchment paper.

In a bowl, combine the salt and flour. Add the egg whites and water. Stir to combine. Set aside. With scissors, remove the fish fins or ask the fishmonger to do it for you.

Place the thyme, dill, bay leaf, and lemon slices inside the fish.

Spread a third of the salt mixture on the parchment paper the length of the fish. Place the fish on the salt and cover with the remaining salt, pressing well to form a uniform crust.

Bake for about 45 minutes.

Remove the fish from the baking sheet and place on a cutting board. With a small mallet, break the crust to release the fish. Remove the skin from the fish and remove the fillets.

To serve, sprinkle with lemon juice and drizzle with olive oil.

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