Salt-Baked Sea Bass With Warm Tomato Vinaigrette

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Vegetable oil cooking spray

3 cups kosher salt

5 large egg whites, lightly beaten

One 2-pound sea bass, cleaned and scaled

4 garlic cloves, 3 smashed, 1 minced

2 flat-leaf parsley sprigs, plus 1 tablespoon finely chopped leaves

2 lemon slices, halved

2 1/2 teaspoons extra-virgin olive oil

Pinch of saffron threads, crumbled

1 small shallot, minced

3/4 cup cherry tomatoes, halved

2 tablespoons canned low-sodium chicken broth

1 tablespoon sherry vinegar

Freshly ground pepper

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