Salt-Baked Striped Bass With Herbs And Lemon

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9 cups coarse salt

5 large egg whites

1 (2-pound) striped bass, scaled and cleaned

6 sprigs fresh dill

6 sprigs fresh flat-leaf parsley

1 lemon, sliced crosswise into 1/4-inch-thick rounds

Freshly ground pepper

Herb Remoulade, for serving

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