Salt (Kosher, 3 lbs. box)
Eggs (4, whites only)
Lemon (1, thinly sliced)
Rosemary (2 sprigs, bruised)
Pepper and Salt
Pre-heat the oven to 450°F. Prepare your fish by rinsing it under cold running water then pat dry. Score the skin every 1” from the gills to the tail. Insert the lemon slices and rosemary into the cavity and reserve. Place the salt, egg whites, and ½ cup of water into a large bowl and mix until it resembles wet sand. On the baking sheet, place a piece of parchment paper enough to hang over the sides by 2 inches to create a carryall. Place ½ inch layer of salt to create a bed, place the fish so as to fit comfortably across the baking sheet, cover with salt, and using the backside of a spoon or your hand, shape the salt dome to cover the fish. Place in the center of the oven and cook for 20-30 minutes or until the internal temperature of the fish registers 130°F. Transfer the fish to a cutting board or table, remove the skin and either fillet or lump the flesh being careful to avoid the fish’s small pin bones. Indulge!