Salt Baked Whole Fish with Fennel and Olives
Ingredients
- 9 large egg whites
- 4 cups kosher salt (24 ounces)
- One 3-pound red snapper—cleaned, fins and tail removed
- Canola oil, for brushing
- 1 large navel orange—half thinly sliced, half zested and juiced
- 3 thyme sprigs
- 3 tablespoons unsalted butter
- 1 large fennel bulb (about 1 1/2 pounds), cored and thinly sliced
- 1/4 cup dry white wine
- 3 ounces Picholine olives, pitted and coarsely chopped
- 1/4 cup thinly sliced chives, plus more for garnish
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