Whole Roasted Fish with Oregano, Parsley, and Lemon

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

1. Pour room-temperature water into a large bowl until it is about halfway full. Stir in enough salt so the water tastes seasoned, then add the fish and leave it to soak for 10 minutes. Drain the fish, then use paper towels to dry it well, both in the cavity and on the outside.
2. Heat the oven to 350 degrees F (180 degrees C), with a rack set in the center. Cover a rimmed baking sheet with parchment paper. Sprinkle the fish all over, inside and out, with salt and pepper, then fill the belly cavities with lemon slices, garlic cloves, ginger, and herb sprigs.
3. Transfer the fish to the oven and roast until the thickest section reads 135 degrees F (57 degrees C) on an instant-read thermometer, about 20 to 25 minutes, depending on the size and shape of the fish. You can also check by tugging a fin, which should release easily, and by pressing the skin to feel the flesh separate into flakes underneath. Rest the fish for 5 minutes.
4. Carefully lift the fillets away from the bones, finish with a drizzle of olive oil, and serve.