Ingredients
The following ingredients have 4 Servings
- 1, 2 to 2 ½- pounds (910 g to 1.2 kg) whole fish, cleaned and scaled, (such as red snapper, sea bass or branzino)
- 3 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
- Kosher salt
- Freshly ground black pepper
- ¼ cup (8 g) chopped fresh flat leaf parsley
- ¼ cup (8 g) chopped fresh herb of your choice, (such as basil, dill, marjoram, oregano, rosemary or thyme)
- ¼ cup (16 g) chopped scallions, (green parts only)
- 1 lemon (thinly sliced crosswise)
Instruction
- Position rack in upper third of oven. Preheat the oven to 450°F (230°C). Have ready a large rimmed roasted pan or baking sheet that is large enough to hold your fish. Let the fish stand at room temperature for about 15 minutes, while oven preheats.
- Place fish on pan and make 3 crosswise slashes, all the way down to the bone, on each side of the fish. Rub the entire fish, inside and out, with Garlic-Infused oil (I like to use a pastry brush) and season with salt and pepper. Toss the fresh herbs and the scallions together.
- Press a lemon slice and some of the herb mixture into each slice, stuffing the fish cavity with any remaining lemon and herbs. Roast for about 20 minutes or until the flesh is opaque and flakes easily. Watch for small bones when eating.
