Roasted Branzino with Lemon and Thyme
Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.Advertisement
Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.
Don't Pick a Side
: To cook a whole fish evenly and get all the skin crisp, prop itup on its belly, using lemon wedges to bolster it on both sides. The citrus softens and caramelizes in the oven, perfect for squeezing over the fish when serving.