Total Calories: 50
1 Place a rack in the center of the oven. Preheat the oven to 500°F. In a large bowl, stir together the salt and egg whites until the salt is evenly moistened.
2 Oil a baking sheet large enough to hold the fish. Place the fish on the baking sheet. Stuff the cavity with the rosemary and garlic.
3 Mound the salt evenly on the fish, covering it completely. Pat the salt firmly so it will hold.
4 Bake the fish 30 minutes or until the salt is beginning to turn lightly golden around the edges. To test for doneness, insert an instant-read thermometer through the salt into the thickest part of the fish. The fish is done when the temperature reaches 130°F.
5 To serve, crack the salt crust with a large spoon. Lift the salt and skin away from the fish and discard. Carefully lift the flesh away from the bones. Serve hot with the lemon wedges and a drizzle of extra-virgin olive oil.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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