Canarian Fish in Salt Crust

Preheat the oven to 200 ° C top and bottom heat Preheat.

Rinse fish and pat dry. Rinse lemon in hot water and cut into thin slices. Peel garlic and cut into slices. Rinse thyme, shake dry and pluck off leaves.

Stuff fish with 1/3 of lemon and garlic slices and thyme. 

Beat egg white in a large bowl. Combine sea salt, flour and cornstarch, fold in egg white and add enough water to make malleable mixture.

Layer 1/3 of salt mixture on a lined with parchment paper baking sheet slightly larger than fish. Spread with half of remaining lemon and garlic slices and thyme, top with fish. Cover fish with remaining lemon, garlic slices and thyme. Spread fish with remaining salt mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes.