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1
Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest.
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2
Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
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3
Brush a rimmed baking sheet with olive oil.
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4
Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out.
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5
Transfer to the prepared baking sheet.
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6
Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits.
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7
Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
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8
Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes.
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9
Remove from the oven and let rest 5 minutes before slicing.
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10
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat.
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11
Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute.
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12
Drain on paper towels and season with salt.
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13
Photograph by Con Poulos
