Serves 4 – 6

2 pounds whole Sea Bream, cleaned but not scaled
1 cup parsley leaves
1 cup coarsely chopped dill
1 cup coarsely chopped scallions
2 pounds kosher salt
1 pound rock salt
2 pounds table salt
8 large egg whites, stiffly beaten
Ground black pepper to taste

Preheat the oven to 230 F.

Stuff the cavity of the fish with the parsley, dill and scallions. In a large bowl combine the kosher, rock and table salt. Add the egg whites and mix well. On a rimmed sheet pan spread a layer of the salt mixture in a shape that is slightly larger than the fish. Arrange the fish on top of the bed of salt and cover it well with the remaining salt mixture.

Bake the fish for 1 hour and 30 minutes and bring it to the table for presentation. With a wooden mallet break the salt crust. Gently separate the salt from the filets, discarding the salt and serve.