Ingredients:

  • 1.75 lb whole fish (Red Snapper or Branzino), cleaned and scaled
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 medium lemon, thinly sliced
  • 4 cloves garlic, smashed
  • 30g fresh herbs (parsley, dill, and thyme mixture)
  • 1 small shallot, thinly sliced
  • 2 tbsp high-quality olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, finely chopped

Instructions:

  1. Inspect the fish for freshness, ensuring clear eyes and bright red gills. Rinse under cold water and pat the skin thoroughly dry with paper towels.
  2. Use a sharp knife to make 3 to 4 diagonal slits on both sides of the fish, cutting down to the bone to ensure even cooking.
  3. Season the internal cavity with salt and pepper, then stuff with lemon slices, smashed garlic, shallots, and the bunch of fresh herbs.
  4. Rub the exterior of the fish with 2 tablespoons of olive oil, ensuring it enters the scored slits. Season the outside generously with salt and pepper.
  5. Place the fish on a parchment-lined roasting pan. Roast in a preheated oven at 400°F (200°C) for approximately 25 minutes.
  6. Check for doneness: the flesh should be opaque and the internal temperature should reach 145°F (63°C). The dorsal fin should pull out easily.
  7. Whisk the finishing drizzle ingredients (2 tbsp olive oil, lemon juice, and chopped parsley) together.
  8. Let the fish rest for 5 minutes, then drizzle with the dressing before serving.