1largewhole fish (such as mahi mahi, sea bass, or branzino)scaled and gutted
1-2Tblsolive oil
1large clovegarlic peeled and minced
1lemonhalved
handful of fresh herbs I used parsley; rosemary, thyme, oregano, cilantro are all good choices
sea salt, freshly-cracked black pepper and garlic powder
Instructions
Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil, or grease with cooking spray.
Give your fish one final good rinse once you’re ready to cook, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart. Brush the fish generously on both sides with the oil. Then briefly brush the inner cavity with oil as well.
Slice half of the lemon into slices, and stuff those as well as the garlic and herbs into the cavity of the fish (being sure that the garlic is completely tucked in and not exposed or it will burn).
Season the outside of the fish generously with a few good pinches of sea salt, black pepper and garlic powder.
Roast for 18-20 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)
Remove from the oven, and squeeze the juice from the remaining lemon half evenly over the top of the fish. Serve warm, and enjoy!
Notes
NOTE: If you would like to carefully remove the fish from the bones before serving then you should check out a You Tube demo on how to do so. I served the fish whole and we just sort of picked at it on the table. Think of it as eating cooked whole crabs. Yes, you will get a small bone or two (so be on the lookout) but that's just par for the course.