Preheat the oven to 220 C.
Rinse the fishes with water and dry them. Stuff the parsley or the thyme into the cavity of the sea bass. Close and sprinkle with freshly ground pepper. Set aside.
Whisk the egg whites in a bowl until soft peaks form, then fold in the salt gradually.
Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the fished on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
Bake the sea bass in the oven for 20 minutes, or 35-40 in case there is one big fish.
Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate. Drizzle with some olive oil and lemon juice.