Serve a simple summer fish: Wild striped bass

Preheat oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper. Rub the entire fish liberally with olive oil.

With a hand-held or stand mixer, whip egg whites until they form soft peaks. Fold in the kosher salt, being careful not to overmix. Spoon one-third of the mixture lengthwise in the center of the prepared baking sheet. Place the fish on top. Stuff the cleaned belly of the fish with fresh herbs and lemon slices. Spoon the remainder of the salt mixture over the fish to cover it completely. Bake for 25 minutes at 350 degrees. Transfer baking sheet to a warm place and let rest for 15 minutes. Crack and remove the salt crust.

Fillet the fish by peeling off and discarding the skin and removing the cooked fish from above the bones with a spatula or large serving fork. Gently pull the bones up and away from the fish, exposing the bottom fillet. Serve with olive oil, halved lemons and coarse sea salt.