1. Preheat the oven. Line a large
baking tray or oven dish with baking
paper. Rinse the fish under cold
water. Make sure it is clean and all the
scales have been removed. Pat dry
with kitchen towel.
2. Wash the coriander and remove the
stems. Place the stems and a slice
of lemon in the belly of each fish and
season with black pepper.
3. Pour the salt into a mixing bowl,
add the coriander leaves and egg
whites, and stir through until mixed.
Spread some of the salt mixture onto
the baking paper lining the oven dish
or baking tray ? cover an area large
enough for each fish. Place the fish
on the salt mixture and cover each
one with some of the remaining salt
mixture. Bake the fish for about
15 minutes and then stand for
5 minutes before you begin removing
the salt crusts.
4. Prepare the tomato salsa: Mix the
tomatoes, onion, garlic and coriander
leaves. Mix the lime zest and juice,
cumin, chillies and olive oil, and pour
the mixture over the tomatoes. Mix
through and serve with the fish.
Wine suggestion: An uncomplicated
dry or off-dry white wine or white
blend will round off this scrumptious