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Ingredients
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Whole Fish
Aromatic Stuffing
To Serve (optional)
Method
Whole Fish
Prepare and season fish
Rinse the lavraki inside and out under cold running water and pat dry thoroughly with paper towels. Using a sharp knife, make 3 shallow diagonal slashes through the skin on each side of the fish (about 1/3 inch deep). Season the cavity and the skin evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper per fish (total 2 tsp salt and 1 tsp pepper divided). Rub 1/2 tablespoon olive oil over the skin of each fish to help prevent sticking and promote browning.
Stuff the fish
Fill each fish cavity with a quarter of the chopped parsley, a tablespoon of dill, a few sprigs or a sprinkle of oregano/thyme, 2 sliced garlic cloves, and 3–4 thin lemon slices. Do not overpack; the aromatics should sit loosely inside the cavity. Tuck a couple of extra herb sprigs under the skin where the slashes are, if desired.
Final seasoning before cooking
Brush the exterior of each fish with the remaining olive oil (about 1 tablespoon per fish total including earlier rub). Sprinkle the remaining salt and pepper over both sides. Let the prepared fish rest at room temperature for 10–15 minutes while you preheat the cooking surface.
Cooking (Grill or Oven)
Grilling (recommended)
Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly. Place the fish directly on the hot grill and cook for 5–7 minutes per side, depending on size (for 10–12 oz / 300–350 g fish expect about 10–14 minutes total). Use a wide spatula to turn only once when the skin easily releases and has good char. Fish is done when the flesh near the backbone flakes and is opaque, and an instant-read thermometer reads 135–140°F (57–60°C).
Oven roast (alternative)
Preheat the oven to 425°F (220°C). Place the stuffed fish on a lightly oiled rimmed baking sheet or in a shallow roasting pan. Roast on the middle rack for 12–18 minutes depending on size (10–12 oz fish ≈ 12–14 minutes). Check doneness by flaking the flesh near the backbone; it should be opaque and separate easily. For a crisper skin, finish under the broiler for 1–2 minutes, watching closely to avoid burning.
To Serve
Transfer fish to warmed plates. Drizzle with 1 tablespoon extra-virgin olive oil per fish (or 2 tbsp divided) and squeeze fresh lemon juice over the top. Garnish with remaining chopped parsley or microgreens and serve with lemon wedges on the side. Serve immediately while hot.