Perch Baked in Salt Crust

Using a cleaned, whole perch, rinse fish and rub belly with salt. Rinse again and pat dry. Gently mix egg whites with salt and flour, and knead until well combined. Cut a piece of heavy duty aluminum foil to fit a baking sheet and distribute some salt dough on it. Lay the perch on top, and place a piece of foil over the abdominal opening. Preheat convection oven to 200°C (approximately 375°F).  Top fish with the remaining salt dough and bake about 45 minutes.