Salt-baked whole fish

Heat the oven to 400 F. Finely grate zest of 1 lemon and 1 orange into a large bowl. Add 6 c kosher salt, 1 sprig rosemary (cut into a few pieces), 1 tbsp fennel seeds, 1 cracked star anise, 3/4 c egg whites (from about 6 eggs). Mix everything well, sprinkling with water if needed to create a texture like wet sand. Spread a third of the mixture flat on a baking tray. Pat 1 whole branzino or tai snapper with paper towels and rub it with olive oil, coating all over. Place on top of salt on tray, then cover with the remaining salt mixture, using your hands to mold it into shape, covering every inch of the fish.Bake for 15 minutes, then let rest for 10 minutes before carefully breaking crust from the side, lifting off the hard, top shell. Peel off the skin and discard. The meat should slide effortlessly off the bone for easy serving. Serve with a good dose of olive oil and squeeze of lemon.