Whole Roasted Fish With Oregano, Parsley, and Lemon Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
Kosher salt
2 whole white-fleshed fish, such as sea bass, branzino, or porgy, scaled and gutted
Freshly ground black pepper
Lemon slices, peeled garlic cloves, peeled ginger slices, fresh oregano sprigs, and/or fresh parsley sprigs, for stuffing
Extra-virgin olive oil, for rubbing and drizzling
Directions
Fill a large bowl about halfway full with room-temperature water and add enough salt to taste, stirring to dissolve salt. Add fish and let soak for 10 minutes. Drain fish and pat dry inside and out with paper towels. Preheat oven to 350 degrees F and position rack in center of oven. Line a rimmed baking sheet with parchment paper. Season fish inside and out with salt and pepper. Stuff belly cavities with lemon slices, garlic cloves, ginger, and herb sprigs. Roast fish until an instant-read thermometer inserted into thickest part registers 135 degrees F , about 20 to 25 minutes, depending on dimensions of fish. Alternatively, roast until fins come right off when pulled and flesh can be felt to flake under the skin when you press on it. Let rest 5 minutes. Gently remove fillets from bone cage, drizzle with olive oil, and serve.