Preheat the wood-fired oven to a high temperature (around 450°F or 232°C). Clean and scale the branzino, then make diagonal cuts on both sides of the fish. Rub the fish inside and out with olive oil, salt, pepper, and fill the cavity with lemon slices and fresh herbs.

Prepare the Potatoes

While the oven is heating, wash the baby potatoes and cut them in half. Toss them in a bowl with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet.

Prepare the Spinach

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the fresh spinach and cook until wilted. Season with salt and pepper.

Cooking

Roast the Fish and Potatoes

Place the branzino on a grill or roasting rack and place it alongside the baking sheet of potatoes in the wood-fired oven. Roast for about 20-25 minutes, or until the fish is cooked through and the potatoes are tender and golden brown.

Serve

Once cooked, remove the fish and potatoes from the oven. Serve the roasted branzino with the garlic spinach and roasted potatoes on the side. Drizzle with additional olive oil and a squeeze of lemon if desired.