Whole baked fish in a salt crust
1.Preheat oven to 200°C (180°C fan-forced).
2.Pat fish dry, inside and out, with absorbent paper.
3.Combine salt and egg whites in medium bowl. Spread half the salt mixture evenly over base of large baking dish; place fish on salt mixture, cover fish completely (except for tail) with remaining salt mixture. Bake 1 hour.
4.Meanwhile, combine potatoes, garlic, oil and thyme in large shallow baking dish; place in oven on shelf below fish. Bake about 50 minutes or until potatoes are tender.
5.To make gremolata, combine parsley, lemon rind, lemon juice and garlic in a small bowl.
6.Remove fish from oven; break salt crust with heavy knife, taking care not to cut into fish. Discard salt crust; transfer fish to large serving plate. Carefully remove skin from fish; flake flesh into large pieces.
7.Divide watercress and potatoes among serving plates; top with fish, sprinkle with gremolata. Serve with lemon wedges, if you like.