• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 2 tablespoons chopped fresh oregano
• 1/4 teaspoon salt
• 1 (3- to 3 1/2-pound) whole red snapper , gutted, gills and fins removed
• 1 lemon , sliced into thin rings
• 1 small head fennel , trimmed and thinly sliced
• 8 egg whites
• 2 cups cold water
• 6 pounds kosher salt

To make vinaigrette, combine all ingredients and whisk well. Set aside.

To make snapper, preheat oven to 400°F. Rinse fish and pat dry. Place several lemon circles and fennel slices in cavity of fish.

In two large mixing bowls, whisk together 4 egg whites and 1 cup water in each, until frothy, about 1 minute. Divide salt between the bowls. Work with your hands to mix thoroughly.

Select a baking dish 2 to 3 inches longer than the fish. Fill it with 1/3 of the salt mixture; place fish on top and cover completely in remaining salt.

Bake 40 minutes; an instant-read thermometer inserted through layer of salt and into flesh of fish should read 135°F.

Bring fish to table in baking dish, with a large plate for salt shell and a mallet or hammer. Crack salt shell and break away from fish. Peel off snapper skin with a fork. Divide fish into fourths, and serve with vinaigrette.

313 calories