Salt Crusted Sea Bass

Whisk egg whites in a bowl, stir in the salt and add as much cold water as necessary to form a malleable but not too moist mixture (maximum water is 150 ml or approximately 5 ounces). Spread half of egg white mixture into an ovenproof dish (or a large baking dish in the shape of a fish) and place sea bass in the middle. Cover with remaining egg white mixture, press lightly and cook in the preheated oven for about 45 minutes. Remove egg white crust by laterally cutting through crust with a bread knife laterally. Serve immediately.