5 lb whole snapper, cleaned and head on
6 cups coarse sea salt
kosher salt and black pepper to taste
granulated garlic to taste
1 lemon, thinly sliced
1 fennel bulb, trimmed, cored and thinly sliced
1/4 cup thyme leaves
2 large egg whites
1/4 cup water
extra virgin olive oil for serving
2 tbsps lemon juice
lemon wedges for garnish

Preheat oven to 450 degrees. Thoroughly rinse fish with cold water, removing any trace of blood, and pat dry with paper towels. Season cavity of fish with kosher salt, pepper and granulated garlic then stuff fish with lemon slices, fennel and thyme. Set aside. In a large bowl, whisk together egg whites and water. Add sea salt and mix thoroughly. The mixture will feel like coarse, damp sand and look like slushy snow. In a large ovenproof pan, spread a 3/4-inch base of salt mixture in the shape of fish. Place fish on salt mixture and cover with remaining mixture. With a rubber spatula, smooth salt over fish so it completely covers it in a dome. Bake 25-30 minutes, remove from oven and let rest 10-12 minutes prior to breaking salt. With handle of a chef's knife, tap salt dome sharply, breaking into large pieces and discarding salt. Brush away any excess salt from fish with a pastry brush. NOTE: In some places the skin may stick to the crust and it is okay. Using a pastry brush, paint fish with extra virgin olive oil. Using a spatula or carving knife, remove fillets off bone. Place an equal portion of fish fillet onto each serving plate, drizzle with lemon juice and top with a lemon wedge. Serve immediately.