Mediterranean Roasted Whole Fish

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   Ask your fishmonger to clean, debone and butterfly your fish for you!

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   1.

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   Preheat oven to 500 degrees.

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   2.

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   Place the fish on a sheet pan.

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   Open up the fish.

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   Coat the flesh with 1 teaspoon of olive oil and salt and pepper.

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   3.

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   On the bottom half of the fish, spread the crushed garlic and red pepper flakes.

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    Layer the basil on next, followed by 3 lemon slices.

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    4.

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    Close the fish back up and with a knife, score the skin of the top of the fish 3 times with a sharp knife.

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    (This will prevent the fish from curling up.)

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    5.

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    Coat the outer skin with the remaining teaspoon of olive oil.

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    Lightly salt and pepper the skin.

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    6.

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    Roast the fish for about 10 minutes.

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    The flesh should flake but still be moist and the skin should be crisp.

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    7.

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    If you like, drizzle a tiny bit more olive oil over the finished fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.