Ingredients:

  • 2 whole Branzino fish (approx. 1 lb each), cleaned, gutted, and scaled
  • 4 Tbsp Extra Virgin Olive Oil (EVOO), divided
  • 5 tsp Coarse Sea Salt (e.g., Maldon)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 medium Lemon, half sliced thinly, half cut into wedges
  • 12-15 sprigs Fresh Thyme
  • 4 sprigs Fresh Rosemary
  • 4 cloves Garlic, smashed lightly

Instructions:

  1. Preheat the oven: Set oven rack to the middle position and preheat to a high temperature: 425°F (220°C).
  2. Prep the Baking Sheet: Line a large, rimmed baking sheet with parchment paper.
  3. Prepare the Fish: Rinse the fish cavities thoroughly under cold water. Pat the fish extremely dry with kitchen towel—this is key for crispy skin.
  4. Score the Fish: Using a sharp knife, make 3–4 shallow diagonal scores (cuts) down each side of the fish, reaching the bone but not cutting through.
  5. Season the Cavity: Rub the inside of the fish cavity with a light pinch of salt and pepper.
  6. Stuff the Aromatics: Place half of the lemon slices, 6–8 thyme sprigs, 2 rosemary sprigs, and 2 smashed garlic cloves into the cavity of each fish.
  7. Season the Exterior: Drizzle 3 tablespoons (45 ml) of olive oil over the fish. Rub the oil well into the skin, ensuring it coats the scores.
  8. Salt Heavily: Season the exterior liberally with coarse sea salt and pepper. Ensure salt is pressed into the scored cuts.
  9. Roast: Place the fish on the prepared baking sheet. Bake for 20–22 minutes. The fish is done when the internal temperature near the backbone is 145°F (63°C).
  10. Rest: Remove the fish from the oven and allow it to rest on the baking sheet for 5 minutes.
  11. Serve: Carefully transfer the fish to serving plates. Drizzle the remaining 1 tablespoon (15 ml) of fresh EVOO over the top just before serving. Serve immediately with the roasted lemon wedges.