Step 1

Preheat oven to 200 °C.

Step 2

Whip egg whites to a soft peak and fold in with salt mixture till combined.

Step 3

Cover an oven tray with greaseproof paper and in the centre make a bed with part of the salt mixture to sit the fish on. Place fish on top and cover with rest of mixture and pat down to form a blanket all over the fish.  Bake fish for 12- 15 minutes until the salt becomes hard forms a shell.

Step 4

Combine tomatoes, olives, pine nuts parsley and onion in a bowl, season with salt, pepper squeeze of lemon juice and olive oil, toss to combine and place in serving bowl.

To dish the fish carefully crack the salt and remove along with the skin to reveal the delicate pink hue flesh. Centre bones should also gently be removed to leave other side of flesh. I like to serve this meat on freshly toasted sourdough and salad with a squeeze of lemon juice. The Shiraz give a lovely colour and sweetness to the flesh.