Clean out and wash out the abdominal cavity of the fish properly as before. Dab dry and season sufficiently with pepper. Halve the lemon slices, halve the garlic clove. Stuff the fish with the garlic, shallots, thyme and lemons. Brush the outside of the fish with olive oil.
In a baking bowl, mix the salts with egg whites. Spread the mixture about
one centimeter thick on a baking tray but as long and wide as the dimensions of the fish. Place the stuffed fish on top and cover with the remaining salt mixture so that the fish is completely wrapped in the salt. Use a tablespoon to flake the salt layer. Preheat the oven to 180 degrees and bake the fish for about 45 minutes.
Then take it out of the oven and let it rest for 15 minutes. Cut the salt layer around it with a serrated knife and lift off the salt cover. Loosen the skin of the fish and fillet the fish.
Offer with the olive oil coulis. (Extra recipe)
Our tip: Use fresh thyme for an aromatic flavor note!