Rinse the fish inside and out under cold running water, pat dry.
Mix all the ingredients and use to marinate the fish on both sides.
Mix the sea salt with the egg whites. Shape two bases on the prepared tray using approx. 1/6 of the salt mixture each, top each with 100 g of carrots. Place the marinated fish and the remaining carrots on top. Cover both fish completely with the remaining salt mixture.
Approx. 30 mins. in the centre of an oven preheated to 240°C. Remove the fish from the oven and leave to rest for approx. 10 mins. Using a tablespoon, break apart and remove the salt crust. Remove the loose grains of salt with a brush. Remove the skin of the fish before serving.
Lemon thyme crème fraîche
Combine all the ingredients to form a homogeneous mass, serve with the fish.