WHOLE ROASTED FISH WITH HERBS, LEMON, AND GARLIC
• 2 (2-pound) whole white-fleshed fish, such as black sea bass, porgy, snapper, or blackfish scaled and gutted (“cleaned”)
• 3 tbsp extra-virgin olive oil, more as needed
• ¼ tsp coarse kosher salt, more as needed
• ¼ tsp black pepper, more as needed
• 2 Lemons - 1 thinly sliced, 1 cut into wedges for serving
• 2 cloves of garlic, thinly sliced
• 1 small bunch fresh herbs, such as sage, thyme or rosemary
• Best quality extra-virgin olive oil, for serving
• Flaky sea salt, for serving
1. Heat oven to 350 degrees.
2. Rinse fish under cold running water, pat dry with paper towels.
3. Coat fish with oil and season it generously inside and out with salt and pepper.
4. Stuff cavity with lemon slices, garlic slice, and herbs.
5. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone (or an instant-read thermometer inserted into the thickest part registers 135°F), about 20-25 minutes depending on dimensions of fish
6. Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates.
7. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges
NOTE: As for serving sizes, a good rule of thumb is about 1 point of whole fish per person, so you could do individual 1-pound fish, or split a 2-pounder between two people, and so on.