Ingredients:

  • whole Branzino (scaled & gutted)
  • /2 cup fresh Parsley, roughly chopped
  • sprigs fresh Thyme
  • small sprigs fresh Rosemary
  • large Garlic Cloves, thinly sliced
  • large Lemon, half sliced, half for juice
  • tablespoons Good Quality Olive Oil, divided
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Thoroughly rinse the gutted fish inside and out under cold water. Pat the skin completely dry with paper towels. Score the skin lightly 2-3 times on each side.
  3. Rub the outside and inside cavity of each fish generously with Kosher salt and black pepper.
  4. Divide the sliced garlic, chopped parsley, thyme, rosemary, and half of the lemon slices between the two fish cavities. Drizzle one teaspoon of olive oil inside each fish.
  5. Place the stuffed fish on the prepared baking sheet. Drizzle the remaining olive oil evenly over the tops of both fish. Lay the remaining lemon slices over the top.
  6. Bake for 20–25 minutes. The fish is done when the flesh flakes easily with a fork near the thickest part, or when the internal temperature reaches 145°F (63°C).
  7. Remove from the oven. Let rest for 5 minutes. Squeeze the juice from the reserved lemon half over the top before serving immediately.