Salt-baked Striped Bass with Herb Lemon Chile Sauce (Branzino Sotto Sale con Salmoriglio)

Ingredients

• 8 large egg whites 
• 1.5 tablespoons flat-leaf parsley finely chopped
• 6 sprigs flat-leaf parsley 
• 6 sprigs thyme leaves fresh
• 1 large garlic clove minced
• 4 medium garlic cloves peeled sliced
• 2 teaspoons diamond crystal kosher salt 
• 6 pounds diamond crystal kosher salt (see Notes)
• 1  optional: lemon thinly sliced
• 0.5 cup juice of lemon freshly squeezed
• 0.8 cup olive oil extra-virgin
• 1.5 tablespoons olive oil extra-virgin
• 1.5 tablespoons oregano fresh finely chopped
• 6 sprigs oregano fresh
• 2 small chiles fresh red such as peperoncini or thai, minced or sliced hot
• 2  bass fillets fresh whole cleaned trimmed trimmed to 1 in. (each 3 lbs.; see Notes)

Equipment

• bowl
• baking sheet
• oven
• whisk
• meat tenderizer
• pastry brush

Directions

1. Preheat oven to 42
2. Move rack to middle of oven. Stuff cavity of each fish with herb sprigs and slices of lemon and garlic, dividing evenly. Coat fish with olive oil.
3. In a very large bowl, combine salt with egg whites and 2 cups water.
4. Mix with your hands, then add in another 2 cups water, mixing, until the salt feels like moist sand (you may need a little more water).
5. Line a large rimmed baking sheet with 1/2 in. of the salt mixture. Arrange the two fish nose to tail on the salt, leaving at least 1 1/2 in. space between them. Cover each with an even 1/2-in. layer of salt mixture, patting to adhere (no part of fish should remain exposed) and leaving a crevice between the fish so they cook evenly.
6. Bake 30 minutes, or until salt crust is very pale gold and hard to the touch, like ceramic.
7. Whisk all ingredients in a bowl. Set aside for at least 30 minutes to allow the flavors to marry (but not more than 2 hours ahead or the herbs will lose their fresh taste).
8. Working with one fish at a time, tap hard salt crust with a small hammer or meat mallet to crack it. Lift off chunks of crust and brush any remaining salt off fish (a pastry brush is useful here).
9. With a large fork, carefully peel back skin, starting at spine and working toward belly. Lift off chunks of meat with fork and transfer to a platter. Lift out skeleton with the head attached and discard. With fork, transfer the rest of the meat to the platter.
10. Repeat dismantling of salt crust and filleting with remaining fish, adding meat to the platter.
11. Serve with dressing spooned over top and more served on the side.