Roasted Branzino

Ingredients

• 2 whole branzino (whole, scaled and gutted)
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 1 large lemon – thinly sliced
• 3 cloves garlic – thinly sliced
• 0.25 cup fresh parsley – coarsely chopped
• 6 sprigs fresh thyme
• lemon wedges – for serving

Instructions

1. Heat the oven to 450°F. Line a rimmed baking sheet with foil and set a rack inside if you have one.
2. Pat the branzino dry with paper towels, then make 2–3 shallow diagonal slashes on each side, stopping at the bone.
3. Rub the baking sheet and the fish all over with olive oil.
4. Season inside and out with kosher salt and black pepper, then tuck the lemon, garlic, parsley, and thyme evenly into the cavities.
5. Roast until the skin is blistered and the thickest part of the fillet flakes and registers 130–135°F, 14–18 minutes; for crisper skin, broil 1–2 minutes at the end.
6. Rest 5 minutes, transfer to a platter, and serve with lemon wedges.