Yellow Tail Snapper Baked in a Salt Crust

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1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned

Kosher salt and freshly ground black pepper

2 lemons, sliced thin

2 shallots, sliced thin

1/4 cup chopped flat-leaf parsley

3 tablespoons thyme leaves

2 bay leaves

1 teaspoon red pepper flakes

1/4 cup extra-virgin olive oil, plus more for oiling baking sheet

4 egg whites, room temperature

1 cup kosher salt