Clean, wash and dry the fish.
Cover the bottom of the pan with salt, make sure it is a thick layer of salt, of 1 cm height. Put the fish on top of the salt layer, cover the fish with a thick layer of the remaining salt which you have previously mixed with the egg-whites.
It is important to cover the fish completely, in order to protect it from direct heat, so that the roasting process can be completely even.
Roast in oven previously warmed at 190° C, for about 45 minutes. When the fish is done, break the solid salt layer with a kitchen knife or a kitchen hammer, extract the fish and brush it with olive oil.
For the marinade, cut the garlic into small bits and mix it with olive oil and finely cut basil. Enjoy!