Sea Bass in Salt Crust

Rinse fish and pat dry. Cut lemon into narrow wedges. Peel and slice garlic. Rinse thyme, shake dry and pluck off leaves. 

Stuff fish with lemon wedges, thyme and garlic.

Beat egg white in a large bowl until slightly stiff. Add sea salt, flour and cornstarch and as much flour as needed to make pliable mixture.

Spread 1/3 of salt mixture on a lined with parchment paper baking sheet into slightly larger form than fish. Place fish on top and spread remaining sea  mixture all around to seal fish well. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes.