Directions

1. 1. Preheat oven to 375°.
2. 2. Whisk together the flour, cornmeal, coats salt, and rosemary in a large bowl.
3. 3. Add the egg whites and 1/2 cup of the water, and stir with a wooden spoon until combined well.
4. 4. Add the remaining 1/4 cup water plus additional water if necessary to form a stiff dough.
5. 5. Roll out the dough on a lightly floured surface to a size just large enough to enclose the fish and transfer the dough to a baking sheet.
6. 6. Wrap the fish completely in the dough, pressing the edges together to seal them, and bake for 25 minutes.
7. 7. While the fish is baking, heat 3 tablespoon of the olive oil in a small saucepan over moderate low heat, add the shallots, and cook stirring, for minutes, or until slightly softened.
8. 8. Add the wine and garlic, and boil the mixture until the liquid is reduced by half.
9. 9. Stir in the tomato and parsley, and simmer for 3 minutes.
10. 10. Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
11. 11. Using a sharp knife, make a slit in the crust across the fish and just below the head.
12. 12. Then, make a long slit that goes along the center of the fish from that first cut straight down to the tail (you will now have a long T-cut on the upper side of the crust).
13. 13. Peel the crust away from the fish. Fillet the fish, divide it evenly between 2 plates, and spoon the sauce over and around the fish.