Salt-Baked Sea Bass With Tomato Vinaigrette

Ingredients

• extra-virgin olive oil
• 3 cups kosher salt
• 5 large egg whites, lightly beaten
• 1 whole sea bass (about 2 pounds), cleaned and scaled
• 4 medium-size garlic cloves; 3 smashed with the flat side of a knife, 1 minced
• 2 fresh flat-leaf parsley sprigs, plus 1 tablespoon finely chopped parsley leaves
• 2 lemon slices, cut in half
• 1 pinch saffron threads, crumbled
• 1 small shallot, minced
• 3/4 cup halved cherry tomatoes
• 2 tablespoons chicken stock or broth
• 1 tablespoon sherry vinegar, preferably aged
• freshly ground black pepper