Whole Fish Of The Day Recipe

Prepare the fish

Pat the whole fish dry inside and out with paper towels. Check that gills and cavity are clean and scales removed. Make three 1/4-inch diagonal slashes on each side of the fish through the skin and a little into the flesh; this helps seasoning and even cooking.

Season the cavity and both sides of the fish evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub 2 tbs extra-virgin olive oil over the skin and inside the cavity to help crisping and keep fish from sticking.

Prepare aromatics

Slice the lemon into thin rounds. Slice 3 garlic cloves thinly. Roughly chop the parsley leaves and keep thyme or oregano sprigs whole.

Stuff the fish cavity with half the lemon slices, all garlic slices, half the parsley, and the thyme/oregano sprigs. Tuck remaining lemon slices along the slashes and under the fish if desired for extra flavor.

Heat a large ovenproof skillet or roasting pan over medium-high heat and add 1 tbs olive oil. When oil shimmers, place the fish in the pan, presentation side down (skin side up if roasting; if pan-searing, place skin-side down first). Cook without moving for 3–4 minutes until nicely golden.

If pan-searing, carefully flip the fish with a spatula and add 1 tbs butter to the pan; spoon the melted butter over the fish (baste) for 1 minute. If roasting, transfer the skillet to a preheated 425°F (220°C) oven and roast for 10–18 minutes depending on fish size (about 10 minutes per inch of thickness at the thickest part) until flesh is opaque and flakes easily with a fork.

Check doneness: insert a thin knife into the thickest part; the flesh should be opaque and separate from the bone. If using a thermometer, internal temperature should read 135–140°F (57–60°C).

Transfer the fish to a serving platter. Squeeze the reserved lemon over the fish, sprinkle with remaining chopped parsley and fresh herbs for garnish, and serve with lemon wedges.