salt crust for whole roasted fish

Salt fish crust For 1fish, 4lb Scaled, gutted, remove bone if possible. 4 cups kosher salt 8 large egg whites 1/2 bunch parsley Fennel fronds 2 thin lemon slice 2 thin orange Olive oil Preheat oven to 425. Stir together egg whites and salt. Use a large oven proof platter, or baking sheet. Make a 1/4inch layer, evenly larger than the size of fish. Stuff the bqck cqvity of fish with the fennel and parsley. Use twice as much parsley. Then line the citrus in cavity, season with pepper ONLY. Center the fish in middle of salt layer. Work from the bottom to the top. Dry with paper towels. Roast for 40 minutes, turning halfway through. Fish temp of 125 and remove from oven. Check with thermo if possible. Let rest 10 minutes.