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Stuff the fish cavity with the bay leaves, tarragon, lemon rounds, and peppercorns.
In a large bowl, whisk together the egg whites and water. Add the salt and stir to thoroughly combine, using your hands as necessary.
Fill a baking dish that is just slightly larger than the fish with about 1/3 of the salt mixture. Lay the fish on the salt in the dish and pour the remaining salt over the fish to cover. Bake until an instant read thermometer reaches 135 degrees F, about 40 minutes.
Remove from the oven and gently crack off the layer of salt. Serve immediately with lemon wedges and the roasted potatoes.