Roasted Branzino with Lemon and Herbs

Step 1

Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Pat both branzino dry inside and outside using paper towels, removing all surface moisture so the skin will crisp during roasting.

Step 3

Cut the lemon lengthwise from tip to root into 8 thin wedges, keeping the skin attached so they hold their shape.

Step 4

Slice the garlic cloves into paper-thin slivers, about the thickness of a playing card, using a sharp knife.

Step 5

Place both fish on a large rimmed baking sheet and sprinkle the inside and outside of each with 0.375 teaspoon of sea salt and 0.125 teaspoon of black pepper, dividing evenly.

Step 6

Stuff each fish's cavity with 2 lemon wedges, 2 rosemary sprigs, 2 thyme sprigs, and 1 garlic sliver, pushing the herbs and lemon toward the tail end.

Step 7

Drizzle 1.5 tablespoons of olive oil over the top of each fish, coating the entire surface evenly with your fingers or a brush.

Step 8

Place the baking sheet in the preheated 425°F oven and roast for 14–16 minutes, until the skin looks golden brown and crispy and the flesh near the backbone is opaque white.

Step 9

Remove the baking sheet from the oven using an oven mitt and let it rest on the stovetop for 2 minutes before serving.

Step 10

Slide a thin metal fish spatula or large spoon under one fish and carefully transfer it to the center of a plate, keeping it whole.

Step 11

Repeat with the second fish, plating it on a second plate, then serve immediately while the skin is still crispy.