1. Gut the sea bass but leave the scales on (they protect the flesh from the salt); rinse in cold water, pat dry and fill the cavity with lemon slices, rosemary and thyme.
2. In a bowl, mix the coarse sea salt with the egg whites and 3-4 tablespoons of water until it has the texture of wet sand.
3. Spread a third of the salt in a 1 cm bed on a baking tray lined with baking paper, lay the fish on top and cover completely with the remaining salt, pressing it firmly so there are no gaps.
4. Bake in an oven preheated to 200 °C for 25-30 minutes (for fish of about 500 g); the salt sets into a hard, pale crust.
5. At the table, crack the crust with the back of a spoon or a knife handle, lift it off, peel away the skin with the scales and lift the white flesh off the bone.
6. Drizzle with extra virgin olive oil and serve with lemon wedges, steamed vegetables or roast potatoes.
Tip: Don't be alarmed by all the salt: the fish won't be salty, because the crust simply steams it in its own juices - the flesh stays incredibly moist.
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