Descale the fish, gut it, rinse in cold water and dry
Put lemon and herbs inside the fish
Use an electric whisk to firm up the egg whites
Mix in the salt,
Put a layer of the mix on the baking tray and place the fish on top
Cover the fish with the rest of the mix - there must be no holes
Put it in the oven at 180 for 35-40 minutes
Carefully remove the top to reveal the fish
The mix firms up to provide an air tight seal and the fish cooks in its own juices. When cooked the mix has a firm texture and is browned. Do not push any soft mix into the flesh otherwise the fish will be all salty.
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