Easy Roasted Branzino (Lemon Herb)

Ingredients

• 2 whole branzino (about 1 to 1 ½ pounds each) (cleaned and scaled)
• 2 lemons
• 4 garlic cloves (smashed)
• 6 sprigs fresh herbs (parsley, thyme, oregano and/or rosemary) (plus more for garnish)
• 2 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper (to taste)

Steps

1. 1

   Prep the fish. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Pat the fish completely dry, including the cavity, with paper towels. Then, score the skin with 3 shallow cuts per side.

2. 2

   Season the fish. Drizzle olive oil over the fish and rub it all over, both inside and out. Generously season the fish with salt and pepper, both inside and out. Stuff the cavity with a few lemon slices, garlic cloves, and fresh herbs. Note: Thinly slice one lemon for the cavity and one for garnish (or cut into wedges for serving).

3. 3

   Roast the branzino. Place the fish on the baking sheet and roast for 16 to 18 minutes, depending on size. The fish is done when the flesh is opaque and it flakes easily. If you'd like crispy skin, move the fish under the broiler for the last 1 to 2 minutes. Just be careful to not overcook it or burn the parchment paper.

4. 4

   Serve. Remove the branzino from the oven and serve with fresh lemon wedges for squeezing or my lemon garlic butter sauce for drizzling.