Serves: Each fish feeds one hungry person or two normal eaters
A whole herb-stuffed fish (branzino, snapper or similar), roasted until tender — showcasing the extra flavor and succulence that comes from cooking on the bone.
Ingredients
1 whole cleaned fish, approx. 3 lbs. (red snapper, black sea bass, branzino, striped bass, or orata)
7 tbsp. extra virgin olive oil
1 lemon, sliced into 1/4-inch half moons
10 sprigs thyme, plus 2 tbsp. thyme leaves
10 sprigs parsley
5 sprigs tarragon
small amounts of sage and rosemary to taste
ground black pepper, to taste
Directions
Heat the oven to 475°. Cut 4 angled slits on each side of the fish and tuck a lemon slice into each. Line a baking sheet with foil, transfer the fish, rub with 3 tbsp. oil, season, and stuff the cavity with the remaining lemon and herbs.
Roast 35-40 minutes (less for a smaller fish), testing for doneness repeatedly.
Open the foil carefully, sprinkle with the remaining oil and herbs, and serve.
