Preheat the oven to 180°C.

Place the salt, egg whites and parsley in a bowl then mix until soft. Lightly oil a baking tray with olive oil then spread half the salt mixture onto the pan.

Place the trout on top then cover with the remaining salt to create a crust. Place in the oven for 20 minutes.

Crack the salt crust then remove the excess salt and skin.

Serve warm with crisp greens and lemon wedges.