7 egg whites
1 (3-pound) box sea salt or coarse salt
2 (1 1/2-pound) sea breams or branzino (striped sea bass or other white fish) gutted but not scaled
1 handful fennel fronds (about 1/2 cup plucked from stalks of fennel bulb)
8 sprigs parsley
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 cloves garlic, smashed
4 slices fresh lemon
1 fresh lemon
1/4 cup finely diced celery
2 tablespoons chopped fresh parsley leaves
1 tablespoon finely diced red onion
1 tablespoon finely chopped cornishon (French pickled gherkin)
1 tablespoon capers, drained
1 tablespoon chopped green olives, optional
1/3 cup extra-virgin olive oil
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