Ingredients
2 whole branzino or striped sea bass, cleaned, with head and tail intact
Extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lemon, sliced
6 cloves of garlic diced
Preparation
Rinse fish, pat dry, and place on a lightly oiled baking pan or wood plank. (increase baking time by 50% for wood)
Brush fish inside and out with olive oil, and sprinkle with salt and pepper. Stuff cavity of each fish with 2 or 3 lemon slices. spread garlic inside and over both sides of fish.
Bake, uncovered, at 400° for 5 minutes. Turn fish over; cook 5 more minutes.
Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork. Remove fish from oven, and transfer to serving plates. Drizzle with olive oil, and serve with Salsa Verde, Lemon Aïoli, and Romesco.
