Salt-Baked Fish Stuffed with Herbs and Lemon Recipe

Ingredients (7)

• 2 whole small fish about 3/4 pounds each, or one whole fish, about 1 1/2 pounds (see note)
• 10 sprigs of thyme (you can also use rosemary, fennel fronds, tarragon, or chervil)
• 3 thin slices of lemon, halved
• A drizzle of olive oil
• 3 cups sea salt or kosher salt (preferably a mix of 2 cups coarse and 1 cup fine)
• 1 egg white
• Water