Clean the fish properly by removing the interior and running under cold water, make sure the fish is completely dry.
Finely chopped all the aromatic herbs and transfer to a bowl, add the finely minced garlic and lemon zest.
Whip the egg whites in a very clean bowl until obtaining stiff pick consistency.
Add the fresh herbs mixture (but one teaspoon to season in the cavity of the fish) and the coarse salt.
In a baking tray lined with parchment paper spread a small amount of the salt egg white mixture about 1 cm thick, to create a base for the fish.
Cover the fish with the remaining of the salt egg whites mixture, press it gently allowing the mixture to create a canvas resembling the shape of the fish. Bake for 20 minutes.
After is cooked remove it from the oven let it rest for 5 minutes and break with a mallet the salt crust and remove all the salt. Clean the fish and serve.
Notes
Wine Pairing: Sratus Sauvignon BlancJuice Pairing:Mint Of Cucumber