Thanks to #BGETeamGreen Member Chef Alex Chen for the recipe.
Set the EGG for direct cooking without a convEGGtor at 325°F/163°C. Chef Alex recommends only fill the EGG half full with charcoal for this recipe.
In a mixing bowl, mix salt, egg whites, and chopped fennel fronds together, the mixture should be the consistency of wet sand. Lightly season the fish with fennel pollen (optional) and black pepper. Spray a light coat of oil on the cast iron griddle. Spread a thin layer of the salt mixture on the griddle; try your best to create the shape of the fish. Lay the fish on top of the salt, cover the fish with the rest of the salt leaving the head and tail exposed for presentation. Using a spoon or your hands, pack the salt evenly over the fish.
Place the cast iron griddle on the EGG and bake for about 25 minutes. Remove from the grill once the internal temperature of the cavity of the fish reaches 135°F. Remove the cast iron pan from the EGG and let sit at room temperature for 10 minutes. Remove the salt exterior. Remove the skin and debone the fish. Enjoy!