Don't let whole fish dry out! FreshTartSteph shows us a method of baking it in a salt crust, made from salt and egg whites.
After a brief bake, crack open the crust (very impressive) to reveal moist, silky fish, not salty at all but perfectly seasoned, ready to eat alongside spring vegetables with a drizzle of best olive oil. You can't beat it for elegance and simplicity.
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