Pat the whole pargo dry with paper towels inside and out. Trim any leftover fins. With a sharp knife, make 3 shallow diagonal cuts on each side of the fish about 1/2 inch deep — these help the marinade penetrate and promote even cooking.

Make marinade

In a bowl combine lime juice, olive oil, minced garlic, chopped cilantro, parsley, oregano (if using), sea salt, black pepper, ground cumin, and smoked paprika. Whisk until homogenous.

Marinate fish

Rub half of the marinade all over the exterior of the fish, making sure to get into the score marks and inside the cavity. Place the fish on a plate, cover, and refrigerate for 30–45 minutes (up to 2 hours) to allow flavors to penetrate. Reserve the remaining marinade for basting.

Preheat cooking surface

If roasting: preheat oven to 220°C (425°F). If grilling: preheat grill to medium-high. If pan-frying: heat a large heavy skillet over medium-high heat and have an oven available if you plan to finish in oven.

Vegetable & Aromatics Stuffing

Prepare stuffing

While fish marinates, slice tomato, onion, and green pepper into thin slices. Stuff the fish cavity with tomato slices, onion rings, bell pepper, lime/lemon slices, bay leaves, and herb sprigs. Tuck some chopped cilantro into the cavity as well for extra aroma.

For Roasting / Pan-frying & Serving

Roast or grill whole pargo

Roasting method: place the stuffed fish on a rimmed baking sheet or in a shallow roasting pan lined with foil. Brush the exterior lightly with the reserved marinade and 1 tbs olive oil. Roast in the preheated oven for 18–25 minutes, depending on size, until flesh is opaque and flakes easily with a fork and internal temperature at the thickest part reads about 60°C (140°F).

Grill method

Grilling: oil the grill grate well. Brush fish with oil and the reserved marinade. Place fish directly on the hot grate (use a fish basket if available) and grill 6–8 minutes per side, turning carefully once, until skin is charred in places and flesh flakes easily. If the skin sticks, give it an extra minute until it releases.

Pan-fry then oven finish (alternative)

Pan-fry: heat 1 tbs oil and optional 1 tbs butter in a large ovenproof skillet over medium-high. When hot, add fish and sear 3–4 minutes per side until golden. Transfer skillet to the preheated oven and finish for 8–12 minutes until cooked through.

Baste and rest

During the last 5 minutes of cooking, brush the fish with any leftover marinade or melted butter once more to glaze. When done, transfer fish to a serving platter and let rest 5 minutes so juices redistribute.

Finish and serve

Sprinkle coarse sea salt and chopped cilantro leaves over the fish. Serve whole with lemon wedges on the side. Offer a side of boiled potatoes, rice, fried plantains, or a simple salad. To portion, slide a spatula under each side of the fillet and lift from the backbone to serve individual portions.