Whole bass gets stuffed with fresh thyme, then sealed under a kosher salt and egg white crust and baked at 450°F, emerging moist and delicately seasoned beneath a drizzle of extra virgin olive oil.
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Preheat oven to 450° F.
Wash fish in cold water and pat dry.
Insert thyme into cavity of fish.
In mixing bowl, whip egg whites until they form soft peaks.
Fold salt into egg whites to combine.
On large, ovenproof platter suitable for serving and presentation, place 1/4 of egg white mixture.
Place fish atop egg white mixture, then cover fish with remaining mixture.
Transfer platter in oven and approximately 35 to 40 minutes .
Crack crust with sharp knife and carefully remove.
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