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Sea Bass Baked in Salt Crust

Serves three

Ingredients
2-pound whole sea bass, cleaned, dorsal fin removed, leaving head and tail intact
3 tbs. extra-virgin olive oil
1/4 tsp. freshly ground black pepper
1/2 sliced orange
2 tbs. fresh basil leaves, about eight to 10 leaves
6 egg whites
2 1/2 cups course salt

Directions
Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with  parchment paper or lightly greased aluminum foil. Rinse fish thoroughly under running cold water. Pat dry inside cavity and skin of fish, and rub both the inside and skin with olive oil. Season inside cavity with fresh-ground black pepper, and fill cavity with basil leaves and orange slices. Using a mixer, whip the egg whites until they form soft peaks. Gently fold in salt. Spoon half of the salt  mixture lengthwise in the center of the prepared baking sheet. Place the fish on top. Spoon the remainder of the salt mixture over the fish to cover it completely. Bake for 15 to 20 minutes. Remove from oven, keep warm, and allow to rest at least five minutes before removing crust. Crack, remove, and discard the salt crust.

Fillet the fish by peeling off and discarding the skin. Using a sharp knife, cut away the fish head and tail. Remove top fillet of fish by inserting knife between fish fillets and gently lift top fillet of fish, exposing bones. Insert knife under bones near head of fish and gently pull the bones up and away from the fish, exposing the bottom fillet. Lift bottom fillet, turn over, and peel away skin.

Serving suggestions: Serve with boiled or roasted new potatoes seasoned with smoked sea salt, and fruit- or cheese-seasoned arugula salad for a wonderful contrast of flavors and textures.