Salt-Baked Striped Bass With Herb Lemon Chile Sauce (Branzino Sotto Sale Con Salmoriglio)

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Ingredients

2 whole fresh striped bass (each about 3 lbs.; see Notes), cleaned and scaled, fins trimmed and tails trimmed to 1 in.

6 to 8 sprigs fresh thyme

6 to 8 sprigs fresh oregano

6 to 8 sprigs flat-leaf parsley

1 lemon, thinly sliced

4 medium garlic cloves, peeled and sliced

1 1/2 tablespoons extra-virgin olive oil

6 pounds Diamond Crystal kosher salt (see Notes)

8 large egg whites

3/4 cup extra-virgin olive oil

1/2 cup freshly squeezed lemon juice

1 large garlic clove, minced

1 1/2 tablespoons finely chopped fresh oregano

1 1/2 tablespoons finely chopped flat-leaf parsley

2 teaspoons Diamond Crystal kosher salt

2 small fresh or dried hot red chiles, such as peperoncini or Thai, minced or sliced

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