Whole Striped Bass Baked in a Crust of Salt
This method of cooking a whole striped bass keeps it very moist.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Kitchen shears
- Chef's knife
- Cutting board
- Paring knife
Ingredients
- 8 egg whites
- 5 lb. coarse salt
- 1 whole wild striped bass, about 8–10 lbs., cleaned
- 2 lemons, sliced 1⁄4" thick
- 2 limes, sliced 1⁄4" thick
- 2 blood oranges or oranges, sliced 1⁄4" thick
- 1 cup fresh flat-leaf parsley leaves
- 3 sprigs fresh rosemary
- 10 fresh basil leaves
- 3 sprigs fresh thyme
- 4 sprigs fresh tarragon
- 6 cloves garlic, peeled and sliced
- 1 (2-oz.) piece ginger, peeled and sliced
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