FROM JEREMY ABBEY OF SOIL2SERVICE
Ingredients
- 1 whole branzino, scaled and gutted Olive oil
- ½ lemon, sliced thin
- 4 sprigs rosemary
- 3 sprigs lemon thyme (regular thyme works as well)
- Kosher or other large-crystal salt
Preparation
METHOD:
Rinse the fish and pat dry. Liberally rub the inside and outside of the fish with olive oil. Place the lemon slices, rosemary and thyme inside the cavity of the fish. Place the fish in a roasting pan. Sprinkle both sides of the fish with salt. Drizzle with olive oil. Place the pan in a preheated 375°F oven and roast for 18– 22 minutes, until fully cooked. Remove from the pan and place on a platter.
