Preheat the oven to 425F and put the rack inthe centre of the oven.Fill the cavity of each fish with the herbs, lemonand garlic and then coat the outside of the fishwith the olive oil.
In a large bowl, mix the sea salt with theegg whites and 2 cups of cold water.Fold the mixture together with your hands,then add another 2 cups of water, whilecontinuing to mix, until it feels like moistsand.
Next, line a large, rimmed baking tray withhalf an inch of the salt mixture. Lay the fishon the salt - top to tail, leaving a one and ahalf inch space in-between.Cover each fish with an even, half inch layerof the salt mixture and pat it to make it stick(none of the fish should be exposed, as it will burn).
Bake for 30 minutes or until the salt crustbecomes a very pale gold and solid to thetouch.When the fish are cooked, take one at a timeand tap the hard salt crust with a small meatmallet to crack it. Peel away the chunks ofcrust and brush off any remaining salt.
Now, with a large fork, carefully peel back theskin. Start at the backbone and work towardsthe stomach.With a fork, lift away the meat and transfer itto a platter.
Remove the bones and then transfer the restof the meat.Repeat with the 2nd fish and finally servewith the lemon dressing spooned over top.
To make the lemon sauce... Whisk all the ingredients in a bowl and set aside for at least 30 minutes to allow the flavours to combine. Note: Dont leave for more than 2 hours, because the herbs will lose their freshness.