Roasted Branzino

1. 1

   Rub a little olive oil and salt over the fish.

2. 2

   Stuff the cavity with the cilantro, trimmed whole scallions, and fresh hot pepper.

3. 3

   Cut three slices of lemon very thin, halve them, and scatter the pieces over the top of the fish.

4. 4

   Roast in a preheated 425 oven for 25 minutes.

5. 5

   Serve with a wedge of lemon (incidentally, the thin lemon strips roasted on top of the fish are to be eaten; I find them delectable).

6. 6

   A potato dish, such as the one for Julia (page 135), goes well with this, as would a vegetable roasted alongside.

7. 7

   If you dont finish all the fish, whats left over would taste good in British Kedgeree (page 174).

* Per serving · 4 servings · Values may vary.

No additional tips available.