For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).
Cooks' notes:
• If your fish weighs slightly less or more than 1 pound, adjust cooking time accordingly. • Salt may turn golden at edges before fish is ready. If fish is not cooked through, return to oven.
