Preheat the oven to 200°C and line a tray with silicone paper.
Whisk egg whites until foamy, then mix in lemon zest, chopped basil, and all the salt.
Stuff the fish cavity with lemon slices and half of the remaining basil.
Spread a third of the salt mixture on the tray, add fish, and cover with remaining salt.
Bake for 30 minutes until the crust is golden and the fish is cooked.
Remove fish from the oven and rest for 15 minutes.
Fry bacon lardons in a pan until golden and crisp, then transfer to a bowl.
Brown the potato slices in the same pan and add them to the bacon with onion and basil.
Stir in drained artichokes and dress with their oil and pepper.
Remove the salt crust and skin, fillet the fish, and serve with the salad.